Allergy free crispy chilli salted squid recipe

With my hubby's strange salad. Raw baby carrot... hmm... But I love him anyway.

Ingredients

• 200g pineapple cut squid, thoroughly cleaned and dried with a clean tea towel
• 
Olive oil, for frying
• 1 tsp Orgran No Egg whisked with 60mls water until thick
• 1 cup potato starch (see note)
• 
1 shallot, thinly sliced
• 
½–1 tsp chilli flakes, to taste
• 1 garlic clove, crushed

Seasoning

• 
1 tbsp salt
• 1 tsp white pepper
• 1 tsp ground ginger
• 1 tsp sugar
• ½ tsp Chinese five-spice


Dipping sauce


• ½ tsp salt 
• 1 tsp white pepper
• 
2 tbsp lemon juice

Method

• Combine all the seasoning ingredients in a bowl and set aside.
• Whisk together all the salt, pepper and lemon dipping sauce ingredients in a serving bowl and set aside.
• Pour 2 cups of olive oil into a wok and heat over a high heat to 180°C.

• Meanwhile, Pour the No Egg mixture over squid.
• Using your hands, work No Egg into the squid.
• Gradually add the potato starch, a little at a time, until the squid is well coated and feels dry.
• Shake off the excess flour.
• Working in batches or 3-4 pieces, add the squid to hot oil. Placing them in with the pineapple cut down ensures the most curl.
• Using a slotted spoon, remove and discard any loose bits of batter.
• Cook the squid for 3 minutes or until lightly golden, occasionally stirring for even cooking.
• Using a slotted spoon, remove the squid and transfer to a colander to drain.

• Pour the oil from wok, leaving only 1 tbsp.
•  Reheat over a medium–high heat.
• Add the shallot, chilli and garlic and stir-fry for 30 seconds until fragrant.
• Add the squid and cook for 1 minute, stirring the squid through the seasoning.
• Serve immediately with the dipping sauce.

Note

• Corn flour can be used instead of potato starch.