The finished recipe. Salt and Pepper Squid with Rice and CucumberIngredients 1 to 6. 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 oilIngredients 7 to 11. 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 CucumberStep 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.Step 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.Step 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.Step 4. Serve with the rice and the cucumber sliced thin, which is there to cool your mouth.
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