Salt and Pepper Squid

Steps

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1. 1
   Open up the cleaned squid tubes by running your knife down one side of each.
   ≈0:44
2. 2
   Score the squid at an angle in one direction, creating parallel lines without cutting all the way through. This helps the squid curl and become more tender.
   ≈0:52
3. 3
   At a right angle to the first set of cuts, score in the perpendicular direction to create a crosshatch pattern.
   ≈1:20
4. 4
   Cut the scored squid into bite-sized triangular or appropriately sized pieces.
   ≈1:27
5. 5
   Mix potato flour and plain flour in roughly equal parts, with slightly more potato flour.
   ≈1:53
6. 6
   Using chopsticks, coat each piece of squid lightly and evenly with the flour mixture, ensuring an even but not excessive coating.
   ≈2:00
7. 7
   Prepare garlic slices, a few slices of chili, and spring onion (both white and green parts) for the aromatics.
   ≈2:48
8. 8
   Deep-fry the floured squid in batches in hot oil until cooked through. Skim away excess flour from the oil as it cooks to prevent the oil from taking on a burnt-flour flavour.
   ≈3:32
9. 9
   Remove the fried squid from the oil and brush off any excess flour.
   ≈3:57
10. 10
    Add fresh oil to the heat and cook the garlic, chili, and spring onion until fragrant.
    ≈4:03
11. 11
    Return the fried squid to the wok, add salt and black pepper, and toss everything together to coat evenly.
    ≈4:11