Salt & Pepper Squid

Ingredients

• 1 lb Squid, cut into rings or bite-size pieces
• ½ cup cornstarch
• 2 tbsp rice flour
• 1 tsp white pepper
• 1 large Bell Pepper, finely diced
• 4 cloves garlic, minced
• 3 scallions, sliced
• 2 fresh red chilies, sliced
• 1½ tsp flaky salt
• 2 tbsp neutral oil
• 1 tsp five-spice powder

Method

1. Pat the Squid very dry and toss with the cornstarch, rice flour, white pepper, and a pinch of salt until every surface is chalky.
2. Air-fry at 400°F (205°C) for 8–10 minutes, shaking halfway, until the coating is crisp and golden; squid should be opaque and springy, tofu should sound hollow when tapped. Or shallow-fry in ½ inch of 350°F (175°C) oil for 3 minutes.
3. While that happens, heat the oil in a skillet and stir-fry the Bell Pepper, garlic, chilies, and white parts of the scallions for 90 seconds until fragrant and just softened.
4. Add the hot Squid to the skillet with the flaky salt and five-spice, tossing for 30 seconds so the aromatics stick to the crust.
5. Shower with the remaining scallions and eat immediately, standing up, with beer or tea.