Ingredients
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750g cleaned squid tubes and tentacles
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1 tbsp sea salt
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1 tbsp cracked black pepper
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1 tsp Chinese 5-spice powder
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1 tsp dried chilli flakes
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100g cornflour or rice flour
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vegetable oil for deep-frying
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1 egg white, crushed
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1 crimson chilli, finely sliced
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3 inexperienced onions, finely sliced
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1 lemon, quartered
Manner
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1. Lower squid tubes in half of lengthwise, and score internal in dazzling criss-crosses with a challenging knife. Lower every half of into bite-sized triangles and pat dry. Lower every cluster of tentacles in two. Mix sea salt, pepper, 5-spice, dried chilli flakes and cornflour in a bowl. Warmth oil in a wok or saucepan except a miniature cube of bread browns nicely internal 30 seconds.
2. Working in tiny batches, toss some squid in crushed egg white, drain, then toss thru spiced cornflour to coat. Shake off extra and cook for about one minute except golden. Take away with a slotted spoon and drain on kitchen paper when you cook the comfort.
3. Sooner or later, add fresh crimson chilli and inexperienced onions to the pan and cook for two minutes, do away with with a slotted spoon then toss with squid. Taste for seasoning (it must be salty, animated and moreish) and assist with lemon quarters.
Tip Vietnamese chef and owner of Crimson Lantern, Luke Nguyen, advises to add squid about a objects at a time but in like a flash succession, to retain the warmth of the oil.
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