Salt and Pepper Squid with Rice and Cucumber
Makes 1 serving

INGREDIENTS
200 g Squid, cleaned, tubes scored and cut into pieces (Weighed raw.)
20 g Cornflour
Half a teaspoon Chinese five spice
1 tsp, coarsely ground Black pepper
1 tsp flaky salt Salt
10 g Rapeseed oil
One, sliced Fresh red chilli
2 cloves, about 6 g Garlic
30 g Spring onion
140 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber

METHOD
1. Dry the squid thoroughly on kitchen paper. Mix the cornflour, five spice, pepper and half the salt in a bowl and toss the squid through it until every piece is dusted.
2. Heat the oil in a wide pan over a high heat until it shimmers. Lay the squid in a single layer and leave it for a minute before turning. Another minute on the other side and it is done. Lift it out.
3. In the same pan, fry the chilli, garlic and spring onion for thirty seconds, then return the squid and toss it through with the rest of the salt.
4. Serve with the rice and the cucumber sliced thin, which is there to cool your mouth.

Contains molluscs.

RECIPE NOTES
Ten grams of oil in a wide pan is a film, not a deep fry. The cornflour crisps in it if the pan is hot enough and the squid is dry enough. Crowd the pan and it will not.
The takeaway version is deep-fried, and the batter takes up more oil than you would guess. Same squid, roughly twice the calories.

Full recipe: https://www.getfuel8.com/recipes/salt-pepper-squid-rice-cucumber
