Salt and Pepper Squid

Method

Clean the squid thoroughly, removing the skin and inner membrane, then slice the tubes into rings about 5mm thick and leave tentacles whole. Pat dry with kitchen paper to remove excess moisture. Combine cornflour, sea salt, white pepper, five-spice powder and chilli flakes in a shallow bowl. Heat the oil to 180°C in a large, heavy-bottomed wok or deep pan. Working in batches to avoid overcrowding, coat the squid pieces in the seasoned cornflour and carefully lower into the hot oil, frying for 1-2 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Toss the fried squid with the spring onions and fresh coriander, season with additional salt and pepper to taste, and serve immediately with lime wedges for squeezing over.