Prep Time: 10 mins    Cook Time: 15 mins    Serves: 4 (as an appetiser)

Ingredients

2 squid tubes, cleaned, tentacles reserved

2 cups milk

1 tablespoon lemon juice

1/2 cup SR flour (or plain flour mixed with 1 teaspoon baking powder)

2 egg whites

1/2 cup cornflour

1-2 tsp salt, less or more to taste

1-2 tsp black pepper, less or more to taste

1/4 tsp chilli powder or cayenne pepper

1/2 tsp Chinese five spice

4 spring onions, sliced thinly, plus extra for garnish

3 cloves garlic, peeled, sliced thinly

1-2 red chillies, sliced thinly

Vegetable or canola oil, for frying

Coriander leaves, to garnish

Lemon or lime wedges, to serve

Method

Combine milk and lemon juice in a large bowl and set aside to sour.

To prepare the squid, open the squid tubes and using a butter knife, scrape out the inner membrane. Wipe squid dry with paper towel and score on an angle in a crisscross pattern, making sure not to cut all the way through.

Slice squid lengthways into 5cm wide strips, then cut strips into 8cm wide rectangles. Once all the squid has been cut, add to the sour milk mixture and set aside.

Combine flours, salt, pepper, chilli powder and five spice in a smaller bowl. Whisk egg whites in another small bowl until slightly frothy.

Prior to deep frying, drain squid from milk mixture and pat dry with paper towel. Toss squid, one or two at a time, in egg white first, and then the seasoned flour mixture, using your fingers to work flour into each piece.

Deep fry squid pieces in hot oil for about 45 seconds. Tentacles will take about 30 seconds. Do not overcook the squid. Drain each batch of squid on paper towel the moment it comes out of the fryer.

Heat a wok with 1-2 tablespoons frying oil. When hot, add the spring onions, garlic and chilli, and fry until softened and slightly coloured. Do not burn.

Remove wok from heat, add squid and toss to coat each piece in those lovely flavours. Garnish squid with extra spring onion slices and coriander leaves. Serve with lemon or lime wedges.

Notes

Chinese five spice is a spice blend containing cinnamon, cloves, fennel, star anise and pepper.

The squid can be deep fried in a wok if you do not own a deep fryer. To clean the deep fryer, leave the oil in the fryer to cool completely. When the oil is cold, transfer it to a jug and pour into an empty plastic bottle. This is not best for re-use.

To deseed a chilli before slicing, roll the chilli between your hands, cut off the stem and tap chilli to remove seeds. The seeds can be left in the chilli, depending on how hot you like it.