FOOD

Up your Chinese cooking game with a winning menu of dishes – from sizzling beef to dainty dumplings

Dig out your chopsticks: It’s Chinese for dinner.

SALT AND PEPPER SQUID

Prep time 5 mins Cooking time 15 mins Serves 4 INGREDIENTS 600g cleaned squid 100g plain flour 1 ½ tsp chilli powder 2 tsp ground white pepper 1 ½ tbsp sea salt Vegetable oil, to deep fry 4 long red chillies, seeded, thinly sliced Lemon wedges, to serve METHOD

Rinse the squid under running water and pat dry with paper towel. Cut the squid down the centre, so as to open it out and then slice into 5mm strips. In a large bowl, combine the flour, chilli powder, white pepper and sea salt. Add the squid and toss to coat. Shake off any excess flour and transfer squid to a clean plate. Meanwhile, heat oil in a wok or a large saucepan until the surface starts to shimmer. Deep-fry the chilli for 1-2 minutes or until softened. Remove with a slotted spoon and drain on absorbent paper. Deep-fry the squid, in batches, for about 1-2 mins, or until just tender and golden. Remove with a slotted spoon ad drain well on absorbent paper.

Transfer squid and chilli to a serving plate and serve with lemon wedges.