ingredients
serves 10
2 pound squid tubes, halved lengthways
1 cup lemon juice
2 cups cornstarch
1 1/2 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons superfine sugar
4 egg whites, lightly beaten oil, for deep-frying
lemon wedges, for serving
fresh cilantro leaves, to garnish
method
1. Open out the squid tubes, wash and pat dry. Lay on a chopping board with the inside facing upwards.
2. Score a fine diamond pattern on the squid, being careful not to cut all the way through. Cut into pieces about 2 x 1 1/4 inches.
3. Place in a flat non-metallic dish and pour the lemon juice over. Cover and refrigerate for 15 minutes. Drain and pat dry.
4. Combine the cornstarch, salt, pepper and sugar in a bowl. Dip the squid into the egg white and dust with the flour mixture, shaking off any excess.
5. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
6. Deep-fry the squid, in batches, for 1 — 2 minutes, or until the squid turns white and curls. Drain on crumpled paper towels. Serve immediately.
