Crispy Squid with Sweet Chilli Sauce

400g Squid, cleaned and cut into rings

Cornflour for dusting

1 tsp Salt

1 tsp Chinese five spice

1 tsp Ground White Pepper

Sunflower oil

2  Finely sliced spring onions


250g Sugar

2 tsp Salt

120ml Thai white vinegar

5 Red Chillies seeded and finely sliced

5cm piece of root ginger or galangal finely chopped

½ Cucumber seeded and finely sliced

½ Red onion finely sliced

Dust the prepared squid in the cornflour.  Mix the salt with the five spice and white pepper.

To make the sauce, bring the sugar, salt and vinegar to the boil, then add the chilli and ginger. Simmer for 10 minutes and set aside to cool.

Heat some oil in a wok (no more than a third full) and, when very hot, fry the squid in batches until crisp. Drain.  Tip into a bowl and sprinkle with the salt mixture, then add the spring onion.  Add the cucumber and onion to as much of the sauce as you need (the rest will keep in the fridge) and serve with the squid.