• Serves: 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

Chilli squid

• 200g squid
• 50g cornflour
• 150ml vegetable oil
• 1 tsp shichimi powder
• Seasoning, to taste

Spicy vinegar (makes 150ml)

• 50g caster sugar
• 2 tbsp water
• 5 tbsp malt vinegar
• 5 tbsp light soy sauce
• Sea salt, pinch
• 1 red chilli, deseeded, finely chopped
• 3 coriander sprigs, finely chopped

Method

Spicy Vinegar

1. Pour the sugar and 2 tbsp water in a small saucepan over a medium-low heat and stir until dissolved.
2. Remove from the heat and add the soy sauce and vinegar.
3. Take your coriander, remove the stalks and chop finely. Then deseed and finely chop your chilli. Add them both to the soy and vinegar mix just before use.

Chilli Squid

1. First, prepare the squid. Rinse them under cold water and drain on a plate lined with paper towels. Ensure the squid are thoroughly dry before frying for good, crispy results.
2. Transfer the squid to a chopping board and slice them open down the middle so you are left with a rectangular shape. Remove any thin or excess skin to ensure the surface is smooth and soft.
3. Using a sharp knife, lightly score the inside of the squid in a small grid or diamond pattern, then slice into 1 inch-wide pieces.
4. Place the cornstarch in a shallow bowl and dip the squid pieces in the cornstarch, making sure they are all thoroughly coated.
5. Heat the oil in a deep skillet or wok. Once the oil is hot, add the squid pieces, and fry for approximately 2 minutes until pale golden. Do not fry for too long as they will become tough and chewy, work in batches if necessary.
6. Using a slotted spoon, transfer to a plate lined with paper towels to drain off any excess oil.
7. Add the fried squid into a bowl and sprinkle the shichimi and salt over the top. Give the squid a good toss to coat.
8. Serve immediately with the spicy vinegar on the side for dipping. Tuck in! Enjoy!

Notes

1. Wagamama how-to video https://www.youtube.com/watch?v=GEAh_HmW764
2. Pineapple cut is key, angle the knife when doing this
3. Toss in shichimi after frying with a pinch of salt

Pictures

Reference

• chilli squid recipe | wagamama wok from home