about 200g squid, body only
50g cornflour
150ml vegetable oil
1 tsp shichimi powder
generous pinch of salt, plus extra to taste
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
1 red chilli, deseeded, finely chopped
3 coriander sprigs, finely chopped
crispy + covered in schichmi, this spicy side is best enjoyed dunked in tangy vinegar sauce. yes, it's the legendary chilli squid
about 200g squid, body only
50g cornflour
150ml vegetable oil
1 tsp shichimi powder
generous pinch of salt, plus extra to taste
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
1 red chilli, deseeded, finely chopped
3 coriander sprigs, finely chopped
first prepare the squid. rinse it under cold water + drain on a plate lined with kitchen paper. ensure it is thoroughly dry before frying for good, crispy results
transfer the squid to a chopping board + slice it open down the middle so you are left with a rectangular shape. remove any thin or excess skin to ensure the surface is smooth + soft
using a sharp knife, lightly score the inside of the squid in a small grid or diamond pattern, then slice into 2cm-wide pieces
place the cornflour in a shallow bowl + dip the squid pieces in the cornflour, ensuring they are all thoroughly coated
heat the oil in a deep-frying pan or wok. once the oil is hot, add the squid pieces + fry for approximately 2 minutes until pale golden. do not fry for too long as they will become tough + chewy, work in batches if necessary
using a slotted spoon, transfer to a plate lined with kitchen paper to drain off any excess oil. mix the shichimi + salt together in a bowl
add the fried squid + toss to coat. serve immediately with spicy vinegar on the side for dipping