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Crispy Deep-Fried Squid

Squid is really quick and easy to cook and served with sweet chilli sauce makes an excellent starter for dinner guests.

Prep: 10 mins
Cook: 5 mins
Serves: 4
    • 450g/1lb squid, cleaned
    • 4 tbsp. cornflour, mixed with a little water (optional)
    • 1 tsp. salt
    • 1 tsp. black pepper, freshly ground
    • 1 tsp. chilli flakes
    • Some vegetable oil, for frying
    • Some Blue Dragon Sweet Chilli Sauce to serve
    1. Using a sharp knife, remove the tentacles from the squid and trim. Slice the bodies down one side and open out to give a flat piece.
    2. Score the flat pieces with a criss-cross pattern then cut each piece into 4.
    3. Mix together the cornflour, salt, pepper and chilli flakes.
    4. Place the flour mixture in a large polythene bag. Add the squid pieces and shake the bag to throroughly coat the squid in the mixture.
    5. Heat about 5cm/2 inches of vegetable oil in a large preheated wok.
    6. Add the squid pieces to the wok and stir fry, in batches, for about 2 minutes, or until the squid pieces start to curl up (do not overcook or the squid will become tough).
    7. Remove the squid pieces with a slotted spoon, transfer to kitchen paper and leave to drain thoroughly.
    8. Serve with Blue Dragon Sweet Chilli Sauce and salad

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