Chilli, Salt and Pepper Squid

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and dirty in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

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