Serves 4
Prep Time - 15 minutes
Cooking Time – 10 minutes

These crispy morsels of deliciousness are a summer staple. Add extra chilli for something extra special.

200 grams small squid tubes, cleaned
Vegetable oil, to deep-fry
1 egg white, whisked
1 cup potato starch (can be substituted for
corn starch)
1 spring onion, thinly sliced
1 red bird’s eye chilli, thinly sliced
1 small garlic clove, crushed
½ lime, to serve

1 tbsp salt
1 tsp white pepper
1 tsp ground ginger
1 tsp white sugar
½ tsp Chinese five-spice



To make the salt-and-pepper seasoning, combine all the ingredients in a bowl. Lay the squid tubes on a chopping board. Slice into 1cm thick rings. Place in a bowl. Using your hands, work the egg whites into the squid. Gradually add the potato starch, a little at a time, until the squid is well coated and feels quite dry. Fill a wok or large, deep frying pan one-third full with oil and heat over a high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Shake off the excess flour, then, working quickly with a few pieces at a time, add the squid to the hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and the batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove the squid and transfer to a colander to drain. Drain the oil from the wok, leaving one tablespoon, and place over medium-high heat. Add the onion, chilli and garlic, toss to combine, and then add the squid. Cook for 1 minute, sprinkling the squid with the seasoning as you cook. Squeeze lime over the squid and serve with a fresh rocket salad.