- Cut the squid into a mixture of rings or thick slices with the skin scored in a crisscross pattern. Keep the tentacles left whole or cut into two pieces. In a large bowl mix together the Shaoxing wine, soy sauce and grated ginger. Add the prepared squid to the bowl and toss it through the marinade so it is well coated. Cover the bowl in clingfilm and set aside in the fridge for 15 minutes.
- In a second large bowl, mix the plain flour, cornflour and Maldon Pepper Sea Salt.
- Place the vegetable oil in a deep saucepan, so it comes 3 inches up the sides. Place it on a medium heat and let the oil come up to 180c.
- Take the squid out of the fridge and lift each piece out, shaking off any excess marinade and then transferring it into the flour bowl. Toss each piece well in the flour, again shaking off any excess, before dropping them into the hot oil. Do this in smaller batches so as not to overcrowd the pan.
- Use a slotted spoon to lift the fried squid out of the oil when it is golden brown (after 2 – 3 minutes), and place onto a tray with some kitchen paper to absorb any excess oil.
- In a small bowl mix together the mayonnaise, finely chopped coriander and dill, and lime juice.
- Serve the fried squid immediately with the herbed mayonnaise and some extra Maldon Pepper Sea Salt.
Serving: 4
Prep Time: 15 minutes, plus marinading
Cook Time: 5 minutes
Ingredients
600g squid, cleaned and gutted
2 tbsp Shaoxing wine
1 tsp soy sauce
1 inch piece of ginger, finely grated
50g plain flour
50g cornflour
1 tsp Maldon Pepper Sea Salt
Vegetable oil, for frying
100g mayonnaise
10g coriander, finely chopped
10g dill, finely chopped
½ lime, juiced
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