CHINESE COOKING: This is the Chinese version of deep-fried calamari that one gets in an Italian restaurant.

FRIED SQUID WITH CHILL AND SALT椒鹽鮮魷:

1 to 1 ½ lbs. squid                                                      

1 red chilli pepper, diced                                            

2 tbsp. each finely-diced green and red peppers         

1 tsp. minced garlic

 ¼ to ½ tsp. each salt & hot cayenne pepper

¼ tsp. freshly ground black pepper

flour mix:

    ¾ cup all purpose flour                               

    ¼ cup tapioca starch

    1 ½ tsp. baking powder                               

    ½ tsp. salt

    1 tsp. sugar

seasoning for squid:

    1 tsp. salt & ½ tsp. sugar                                         

    1 tbsp. grated ginger

    1 tsp. rice wine or dry sherry                                  

    1 tbsp. tapioca starch

Rinse and pat dry squid. Score 1 side of the flesh in a criss-cross pattern and cut into large slices. Add seasoning ingredients and marinate for 30 minutes.

Sift flour mix together and dredge each piece of squid in the mixture to coat evenly.

In wok or saucepan, heat enough oil for deep-frying over high heat until very hot and tested ready. Deep-fry squid until golden brown, 1-2 minutes. Remove with a strainer and drain on paper towels. Transfer to serving platter.

Pour off all except 1 tbsp. oil from wok or saucepan. Add garlic, chilli, red and green peppers, cayenne, salt and pepper, and stir-fry together for 1 minute. Add to squid and toss well together to serve right away.