To make salt and pepper seasoning, combine all the ingredients in a bowl.
To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.
Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl.
Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.
Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.
Serve immediately with dipping sauce.
Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, Japan
To make salt, pepper and lemon dipping sauce, combine all the ingredients in a bowl.
Lay squid tubes on a chopping board. Working from the top of the tubes down to the bottom, run a knife to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice widthwise into 5mm pieces. Place in a bowl.
Fill a wok or large, deep frying pan one-third full with oil and heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Meanwhile, add egg white to squid. Using your hands, work egg white into the squid. Gradually add the potato starch, a little at a time, until squid is well coated and feels quite dry. Shake off the excess flour, then, working quickly with a few pieces at a time, add squid to hot oil. Using a slotted spoon, remove and discard any bits of batter that rise to the surface. Cook for 3 minutes or until light golden and batter feels firm when tapped with a wooden spoon. Using a slotted spoon, remove squid and transfer to a colander to drain.
Drain oil from wok, leaving 1 tbsp, and place over medium–high heat. Add onion, chilli and garlic, toss to combine, then add squid. Cook for 1 minute, sprinkling squid with the seasoning as you cook.
Serve immediately with dipping sauce.
Drink 2005 Pirie Estate Riesling, Tamar Valley, Tasmania, or Asahi beer, Japan