Deep-Fried Squid with Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 500 g (1 lb 2 oz) squid tubes
  • 1


  1. Remove the quill and any skin from the squid tubes. Cut the squid down one side to open it out, and dry with paper towels. Using a sharp knife, score into a tight diamond pattern. Combine the five-spice, 2 teaspoons salt, sugar, garlic, lime juice, soy sauce and