Ingredients
Method
1.Cut squid tubes down the length of one side and open out flat. Using a sharp knife, score shallow diagonal slashes on inside surface of tubes and cut into 5cm pieces. Pat dry scored pieces and tentacles with paper towel. Dust with cornflour, shaking off excess. Set aside.
2.Heat oil to 180°C. Deep-fry squid for 2-3 minutes, in batches, until light golden. Drain on paper towel and keep warm. Meanwhile, combine salt, pepper and five spice in small bowl.
3.Heat extra oil in a large wok on high. Add chilli, capsicum and garlic and stir-fry 20 seconds. Add cooked squid and toss for 1 minute. Sprinkle with five spice mixture and toss for another minute. Serve scattered with coriander leaves.
If you’re using whole squid, pull head with tentacles from the main body and remove intestines from the inside tube. Cut away tentacles in one piece. Discard the head and intestines. Pull out the transparent quill and discard. Remove skin and rinse the squid well under cold running water.
Note