Spicy Calamari With Asian Salad - cooking recipe

Ingredients

4 None whole medium-sized squid, cleaned
2 tsp salt
1 tsp finely ground white pepper
1 tsp Chinese five spice powder
1/2 tsp ground Sichuan pepper
1/2 cup cornstarch
None None Oil for deep-frying
1 None egg white, lightly beaten
None None Sweet chili sauce, to serve
None None FOR THE SALAD
2 tbsp lime juice
1 tbsp vegetable oil
1 tsp fish sauce
1 tsp brown sugar
2 small cucumbers, thinly sliced
1 small red onion, thinly sliced
1/3 cup cilantro leaves, coarsely chopped
1/3 cup mint leaves, coarsely chopped

Preparation

Using a sharp knife, score squid bodies and cut into 1 1/2 inch squares; leave tentacles whole. Dry well on paper towels. Mix salt, pepper, five spice powder and Sichuan pepper in a small bowl. Add 1/2 of the spice mixture to cornstarch in a medium bowl.
Heat oil in a deep saucepan on high heat, until a cube of bread sizzles as soon as it is added to the oil.
Dip squid into egg white, then toss in the cornstarch mixture, shaking off excess. Deep-fry in 3-4 batches, for 1-2 mins each, until golden. Remove with slotted spoon. Drain on paper towels. Sprinkle with remaining spice mix.
For the salad, whisk lime juice, oil, fish sauce and sugar in a small bowl. Toss remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Serve calamari with salad and sweet chili sauce.