Salt and Chilli Squid - The way I do it. Recipe by Jez Rees Serves 2 - starter, Serves one main.

Ingredients

Squid 150g
Plain flour 25g
Corn flour 50g
Salt and Pepper
One large egg
Fresh chilli - green or red, or one of each depending on size
Half an onion in small dice.
One spring onion sliced.
One garlic clove chopped.
Some red and green capsicum diced (optional)
250ml veg oil
2 tsp Deewong Salt and Pepper seasoning (or replace with blend of 1 tsp salt, 1 tsp sugar, tsp msg, a pinch of chilli flakes, a pinch powdered five spice).

Method

Prepare squid:
Catch squid or cuttlefish from a boat just off stone pier in Weymouth during the months of October / November / December. But then again you could go to the fishmonger!

Clean squid. From flat tube, score in diamond pattern and cut into rectangles approx 30mm x 15mm. Use tentacles as well if you like, especially with smaller squids.

Deep fry:

In a bowl mix together flour, cornflour and some salt and pepper. In another bowl beat the egg up with a fork.

In a wok add all the oil and heat until almost smoking, about 190 degC.

Dry the squid on some paper towel, dip in the egg and then roll in the flour mix. Deep fry in batches and reserve on a plate. Tip - use chopsticks to keep your fingers clean.

Vegetable/Spice mix:

Take some of the oil, about 20ml, and in another wok, fry the onion, spring onion, garlic, capsicum and sliced chili. When its just browning, strain off the excess oil and add the salt and chilli seasoning mix.

Add the cooked squid to the vegetable/spice mix and stir for a minute to re-heat.

Pile onto a plate. Sprinkle some dark soy over the top if you like and eat with chop sticks. A chinese restaurant classic.

Bon appetit!