Crispy Salt and Pepper Squid with Chilli, Garlic and Spring Onion

⏱ 30 min · Serves 4

Shatteringly crisp squid in a peppery cornflour crust, tossed in the wok with garlic, red chilli and spring onion. It tastes like your favourite Cantonese takeaway, but it's on the table in half an hour — just keep the oil hot and the squid moving.

Per serving: 412 kcal · 31.0g protein · 29.0g carbs · 19.0g fat

Ingredients

• 600g cleaned squid (tubes and tentacles)
• 150ml whole milk or buttermilk (optional, for tenderising)
• 100g cornflour
• 40g plain flour
• 2 tsp fine sea salt
• 2 tsp coarsely ground white pepper
• 1 tsp coarsely ground black pepper
• 1/2 tsp Chinese five-spice
• 1 litre neutral oil (sunflower or groundnut), for frying
• 3 garlic cloves, finely chopped
• 2 red chillies, thinly sliced
• 4 spring onions, thinly sliced
• 1 tsp caster sugar
• 1 lime, cut into wedges
• Small handful coriander leaves, to serve

Method

1. Slice the squid tubes open, score the inside lightly in a diamond pattern, then cut into 3cm pieces. Keep the tentacles whole. Soak everything in the milk for 15 minutes if you have time, then drain well and pat very dry.
2. Mix the cornflour, plain flour, salt, white and black pepper and five-spice in a bowl. Scoop out 2 tablespoons of the seasoned mix and set aside for finishing.
3. Heat the oil in a deep pan or wok to 190C — a cube of bread should brown in about 40 seconds.
4. Toss a third of the squid in the flour mix, shaking off the excess, and fry for 90 seconds until pale gold and crisp. Lift onto a rack lined with kitchen paper. Repeat with the remaining squid in two more batches, letting the oil come back up to temperature each time.
5. Carefully pour off all but 1 tablespoon of oil from the wok (or use a clean frying pan). Over a high heat, stir-fry the garlic, chillies and most of the spring onions for 30 seconds until fragrant but not browned.
6. Return the squid to the wok, sprinkle over the reserved seasoning mix and the sugar, and toss hard for 20 seconds so everything coats evenly.
7. Tip onto a warm platter, scatter with the remaining spring onion and coriander, and serve immediately with lime wedges for squeezing.