Prep 15 min (Marinating 45m) // Cook 15 min
3-4 squid tubes
1 cup rice flour
¼ cup Chinese cooking wine
3 large red chilli
3 spring onions
4 cloves garlic
1tsp fresh ground pepper
1 tbs sea salt
1tsp ground ginger
½ tsp Chinese five spice
Cut squid tubes in half and clean the inside of the tube. Score in a diagonal pattern (do not cut through) then cut in half length ways and then cut each half into 4-5 lengths (don’t make them to big or they will get tough when cooking).
Marinate the squid in the Chinese wine in fridge for approx. 1 hour to tenderise.
While the squid is marinating prepare the flour mix and spice mix.
Place flour, pepper, salt, ginger, five spice into a bowl and mix well.
Dice chilli, spring onion, garlic finely and set aside.
Take the calamari strips out of the wine pat dry to remove excess liquid and dredge into the flour mix and then place back in the fridge.
Heat up vegetable oil in a wok on high heat (approximately 1/1.5 cups).
When the oil is hot start cooking the calamari in batches for approximately 2-3 minutes until golden and remove from oil and drain on paper towel and repeat until all calamari is cooked.
Empty oil out of wok reserving approximately 1 tbs.
Place reserve spice mix into wok and cook until fragrant and the onion and garlic is golden.
Return the calamari to the wok and toss through the spice mix.
Place on serving platter and serve immediately on its own or part of a seafood platter.