300g (10oz) fresh squidCRISPY SQUID
A few years ago when my daughter was only 5 or 6 years old I cooked this dish and it was one of those times when everything went perfectly right. The batter was crispy and the squid literally melted in your mouth; Maya being a fussy pants though, would only eat chicken nuggets and not a lot else, so sneakily I gave her a piece to try (without the chilli salt) and said it was a nugget. She loved it! To her horror when she was a little older, I told her the truth.
300g (10oz) fresh squid
2 tsp garlic powder
2 tsp hot chilli powder
50g (½ cup) cornflour (cornstarch)
2 eggs
From the store cupboard
½ tsp white pepper
3 tsp salt
750ml (3 cups) vegetable oil
Slice the squid into large bite-sized pieces and gently score the back of each piece with a criss-cross pattern. This will help the squid cook evenly and stop it from curling up too much.
In a small bowl mix the garlic powder, chilli powder, ¼ teaspoon of the white pepper and 2 teaspoons of the salt and set to one side. In a large bowl mix the cornflour with the remaining salt and white pepper. Whisk the eggs in a shallow bowl.
Heat the oil in a large wok or deep saucepan to 180°C (350°F). Coat each piece of squid with the seasoned cornflour and bang off the excess, then dip in the beaten egg and back into the cornflour. Gently lower the coated squid into the oil, in batches so as not to overcrowd the pan, and fry for around 2–3 minutes, turning once or twice to allow each piece to brown evenly. Remove the cooked squid from the oil and drain on a wire rack or a plate lined with kitchen paper.
Once all of the squid has been fried and drained, transfer to a large bowl, sprinkle over the chilli powder mixture and toss to coat. Transfer to a serving plate.
