Serves 2 Cooking time 20 minutes
300gm squid tubes, thawed
¼ cup plain flour
¼ cup potato flour or cornflour
2 tsp sea salt
1 tbsp 5 spice
1 tbsp white pepper
½ tsp chilli powder
1 tsp coriander powder
vegetable oil for frying
½ cup mayonnaise
1 lemon juiced and zested
¼ cup coriander leaves,
1 chilli, sliced
Handful of lettuce leaves
1 lime cut into wedges
- Pat dry the tubes with a kitchen chux cloth or paper towel. Cut the squid tubes into ½ cm-thick rings.
- Put the flour, cornflour, salt, pepper, five spice, coriander and chilli powder in a large bowl and mix together with the back of a teaspoon to combine. Add the squid, tossing to coat well.
- Heat 2cm of oil in a sauté pan until it begins to shimmer. Add the squid in batches, shaking off excess flour, and cook for about 2 minutes until lightly golden and tender. Remove with a slotted spoon and place on kitchen towels to drain. Keep warm in a low oven until all the squid are cooked.
- Combine the mayonnaise, sriracha and citrus, mix well, season with salt and pepper. wasabi. Serve the squid topped with the combined coriander, lettuce leaves and fresh chilli, the lime wedges and mayo.
Tip: the salt and pepper mix can be prepared ahead of cooking and kept separate to the flour mix, it can be made in larger quantities and used as seasoning for chicken, pork and other seafood.