1-1/3 lb. squid
1 diced red chili
2 stalks diced spring onion
1/2 tsp minced garlic
4 tbsp self raising flour
1 tsp ginger juice
1 tsp wine
1/3 tsp salt
1 tbsp cornflour
oil for deep frying
Tear mambrane off squid.
Score the flesh and cut into slices.
Marinade with seasoning for 10 minutes.
Blanch in boiling water until the pieces curl.
Dredge squid in the self raising flour shaking off extra flour.
Fry the squid in hot oil until they turn golden.
Remove with strainer and leave the piects out of the oil for a minute.
Saute minced garlic and red chilli in 2 tbsp oil.
Add squid and spring onion.
Sprinkle with 1/2 tsp salt and toss to mix well.