Serves 4

Fresh squid is inexpensive and available from most fish counters or shops. It needs fast cooking to prevent it becoming tough.

300g squid tubes, cleaned
200g cornflour
1 tbsp salt
1 tsp five-spice powder
1 tsp ground white pepper
500ml sunflower oil
2 spring onions, finely chopped
2 bird’s eye chillies, deseeded and finely
chopped
Adjud sauce (see below)

1 Cut the squid into thin rings. Place the cornflour in a small bowl and mix in the salt, five-spice and pepper. Toss the squid in the cornflour to coat lightly.
2 Heat the oil in a small, heavy-based pan or wok until it is about to smoke, and then cook the squid for 2-3 minutes. Remove the squid from the oil with a slotted spoon and drain on paper towel. Transfer to a serving platter, scatter over the spring onion and chilli, and serve immediately with the Adjud sauce to the side.

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