Crispy Fried Squid Salad

Cook Time 30 minutes

Servings 4

Ingredients

4 medium squid (about 800g)

1 cup plain flour

1 tsp Chinese 5 spice

Good pinch of salt 

Good pinch freshly ground pepper 

Vegetable oil, for deep frying

1 green mango or ½ a green papaya, shredded

6 cherry tomatoes, halved  

Vietnamese mint (or regular mint if it can’t be found)

1 makrut leaf, finely sliced

3 tbsp crispy fried shallots 

Dressing 

3 tbsp sweet chilli sauce

Juice and zest of 1 lime

1 tsp fish sauce

Method

Detach the tentacles from the body of the squid and discard the insides. Cut each squid down the body to open up. Cut diagonal lines at 5mm intervals halfway into the flesh, but try not to cut all the way through. Slice each squid into 5cm squares and cut the tentacles into about 5 cm lengths.

Combine the salt, five spice and pepper and in another bowl combine the dressing ingredients. 

Heat oil in a wok to 180°C.

Place the squid into the bowl of flour. Toss and dust excess off. In batches, fry until crispy and drain on a tray lined with a rack. Sprinkle over the salt mixture. 

Toss the squid with the mango or papaya, tomato, mint leaves and 2 tablespoons of the dressing.

Garnish with crispy fried shallots and makrut leaves and extra sauce on the sauce.