Crispy Salt & Pepper Squid

400g squid (cleaned)
1 egg yolk
1½ tablespoons cornflour
1 teaspoon custard powder (optional)
Vegetable oil (for frying)

For the Spice Salt

1 teaspoon white peppercorns
1 teaspoon black peppercorns
½ teaspoon Sichuan peppercorns
½ teaspoon cumin seeds
½ teaspoon fennel seeds
3 teaspoons salt
½ teaspoon chilli powder
Pinch sugar
Pinch garlic powder
Pinch MSG (optional)

To Finish

2 garlic cloves, chopped
2 spring onions (stems and greens separated)
1 red chilli, sliced
Black sesame seeds (optional)

PREPARATION

1. Clean the squid, remove any unwanted parts and score the surface in a criss-cross pattern, then cut into bite-sized pieces.
2. Toast whole spices (peppercorns, Sichuan peppercorns, cumin, fennel) gently until fragrant, then mix with salt and remaining powdered ingredients.
3. Grind the spice mix into a fine seasoning and set aside.
4. Lightly season squid with a pinch of the spice salt.
5. Add egg yolk, custard powder and cornflour, mixing well to coat evenly.

COOKING

1. Heat oil to medium-high and fry squid in batches for 2–3 minutes until lightly golden, then remove.
2. Allow squid to rest briefly, then increase oil temperature.
3. Fry again for 30–60 seconds until golden brown and crispy, then drain.
4. Heat a small amount of oil in a wok and fry garlic, spring onion stems and chilli until fragrant.
5. Return squid to the wok and toss quickly.
6. Sprinkle over spice salt and toss to coat evenly.
7. Finish with spring onion greens and sesame seeds, then serve immediately.
   
   School of Wok Tips
   • Score squid for better texture and presentation.
   • Double frying ensures maximum crispiness.
   • Keep oil hot for the second fry to avoid sogginess.
   • Don’t overcook squid—it should stay tender.
   
   FAQs
   Why double fry the squid?
   First fry cooks it, second fry makes it extra crispy.
   What does custard powder do?
   It adds colour and a slight richness to the coating.
   Can I skip Sichuan peppercorns?
   Yes, but they add a unique numbing flavour.