Name: Five-spice squid with lime mayonnaise
Cook time: 10 min
Total time: 10 min
Yield: 24
Ingredients: 2 teaspoon finely grated lime rind; 2 teaspoon lime juice; 2 cup (600g) japanese mayonnaise; 2 tablespoon chinese five spice; 1 tablespoon ground ginger; 1 teaspoon sea salt flakes, crushed; 3 teaspoon onion powder; 2 tablespoon self-raising flour; 1/2 cup (75g) cornflour (cornstarch); 600 gram (1¼ pounds) cleaned small squid (hoods and tentacles); vegetable oil, for deep-frying; 4 green onions (scallions), sliced diagonally; 2 fresh long red chillies, sliced diagonally; 4 limes, each cut into 6 wedges

Ingredients

2 teaspoon finely grated lime rind

2 teaspoon lime juice

2 cup (600g) japanese mayonnaise

2 tablespoon chinese five spice

1 tablespoon ground ginger

1 teaspoon sea salt flakes, crushed

3 teaspoon onion powder

2 tablespoon self-raising flour

1/2 cup (75g) cornflour (cornstarch)

600 gram (1¼ pounds) cleaned small squid (hoods and tentacles)

vegetable oil, for deep-frying

4 green onions (scallions), sliced diagonally

2 fresh long red chillies, sliced diagonally

4 limes, each cut into 6 wedges

Method

1.To make lime mayonnaise, combine lime rind, juice and mayonnaise in a small bowl. Cover; refrigerate until ready to serve.

2.Combine spices, salt and onion powder in a large bowl; reserve one-third of the spice mixture. Add flours to remaining mixture; stir to combine.

3.Cut each squid hood in half lengthways. Score inside in a criss-cross pattern with a sharp knife, then cut into 1.5cm (½-inch) wide strips.

4.Fill a large wok one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, toss squid and tentacles in flour spice mix; shake away excess. Deep-fry squid and tentacles for 2 minutes or until golden and just tender. Remove with a slotted spoon; drain on paper towel. Transfer to a large bowl.

5.Fry onion and chilli in wok for 2 minutes or until golden. Remove with a slotted spoon, add to squid; toss well to combine.

6.Divide squid into ¼-cup serving cones. Sprinkle with reserved spice mix to serve; accompany with lime mayonnaise and lime wedges.

Japanese mayonnaise, from Asian grocers and selected supermarkets, is made with rice vinegar and has a slightly different taste from regular mayonnaise, which may be substituted. To clean squid, gently pull head and tentacles with internal sac away from body. Remove clear cartilage (quill) from inside body. Cut tentacles from head just below the eyes; discard head. Remove and discard side fins and skin from body with salted fingers. Wash the body and tentacles thoroughly; pat dry. This recipe can be prepared a day ahead up to the end of step 3; refrigerate, covered, until required.
Note

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