An absolute classic dish of squid, deep-fried and seasoned with salt and pepper - a guaranteed entertainers delight.


  • 4 (about 750g) cleaned squid hoods
  • Vegetable oil, to deep-fry
  • 2 tablespoons plain flour
  • 2 tablespoons rice flour
  • 1 1/2 teaspoons Chinese five spice
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Pinch of ground ginger
  • Pinch of chilli powder
  • 55g (1/3 cup) finely chopped palm sugar
  • 80ml (1/3 cup) fresh grapefruit juice
  • 80ml (1/3 cup) water
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1/4 Lebanese cucumber, ends trimmed, deseeded, finely chopped


  1. Cut each squid hood lengthways from opening to tip. Lay flat, inside up, and score diagonally. Cut into 4cm squares. Pat dry with paper towel.
  2. To make the sauce, combine the sugar, grapefruit juice, water and chilli sauce in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Boil, uncovered, for 3 minutes or until sauce thickens. Remove from heat. Add fish sauce. Set aside for 10 minutes to cool. Add cucumber. Transfer to a bowl.
  3. Meanwhile, add enough oil to a wok to reach a depth of 10cm. Heat over medium heat to 180