METHOD:

Clean, wash and prepare squid tentacles by making shallow cuts with a sharp knife through the length of each tentacle, then cut each tentacle into 5cm/2" lengths.

Place all the other ingredients into a mixing bowl, except for the cornflour and cooking oil.

Mix just enough to combine.

Add the squid tentacles and mix well to coat.

Cover and refrigerate for a few hours.

When ready to cook, heat oil in a wok over high heat.

While oil is heating up, stir the cornflour into the marinated tentacles.

Cook in small batches until golden brown - (approx 2 minutes).

Drain well on paper towels and serve hot with Sriracha chilli sauce, if desired.



N.B. - Calamari "tubes" may be used instead. Follow instructions on how to prepare squid but do not scald.