Asian

Chilli salt squid
1. 

300g squid tubes, cleaned and cut into squares or rings
cornflour for dusting
1 tbsp salt
1 tsp Chinese five-spice powder
1 tsp ground white pepper
sunflower oil for frying
2 spring onions, finely sliced (optional)
2 bird's eye chillies, finely diced (optional)

DIPPING SAUCE
250g golden caster sugar 25Og
2 tsp salt
120ml Thai white vinegar or rice vinegar
5 red chillies, seeded, finely diced
5cm piece galangal or ginger, finely chopped
Half a cucumber,seeded and finely diced
Half red onion,finely diced

To make the sauce, bring the sugar, salt and vinegar to the boil, then add the chilli and galangal or ginger. Simmer for 10 minutes. Set aside to cool.

Dust the squid in the cornflour. Mix the salt with the Chinese five-spice and white pepper. Heat some oil in a wok (no more than a third full) and, when very hot, fry the squid in batches until crisp. Drain. Tip into a bowl and sprinkle with the salt mixture, then add the spring onion and chilli if using. Add the cucumber and onion to as much of the sauce as you need (the rest will keep in the fridge) and serve with the squid.

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