Yum Cha Squid

sbs.com.au

MellyJ

subheading: Five-spice mix:

1 tbsp ground ginger

1 tbsp celery powder

1 tbsp chicken stock powder

1 tbsp salt

1 tsp five-spice powder

subheading: Squid:

500 g fresh whole squid

2 tbsp self-raising flour

vegetable oil

cornflour

4 spring onions, chopped

2 garlic cloves, chopped

1 red chilli, chopped

½ tbsp rice wine

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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