Five Spice Squid

Food Picture: 

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 8)

  • 500g frozen squid tubes, thawed
  • 40g (1/4 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 1 1/2 tbs salt
  • 21/2 tsp white pepper
  • 1 tsp Chinese five spice
  • 1L (4 cups) peanut oil
  • 1/4 cup fresh coriander leaves
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 1 shallot, ends trimmed, thinly sliced


  1. Use a small sharp knife to cut the squid tubes lengthways from opening to tip. Lay the tubes flat, inside up, on a clean work surface. Score diagonally. Cut the tubes into 3cm-long, 2cm-wide strips. Pat dry with paper towel.

  2. Place the combined flour, salt, white pepper and Chinese five spice in a plastic bag. Shake to combine. Heat the oil in a large saucepan or wok to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 15 seconds).

  3. Toss the squid in the flour mixture and shake off excess. Add one-third of the squid to the oil and cook for 1-2 minutes, turning occasionally, or until tender and light golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining squid, reheating the oil between batches. Transfer the squid to a serving plate and sprinkle with the coriander, chilli and shallot.