Many people claim this as their favourite Asian classic. They also assume it’s something that can be made only by professional chefs in a restaurant. In fact, this is one of the easiest basic recipes you can make. The trick is a light batter and keeping the squid tender by cooking it quickly at a very high temperature. Fish and prawns can also be cooked by the same method.


  • 180g (11/2 cups) cornfl our

  • 170ml (⅔ cup) soda water

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground

  • black pepper

  • light-fl avoured oil, such as

  • sunfl ower, for frying

  • 500g squid, cleaned, cut into

  • 6cm pieces and scored in

  • a crisscross pattern

  • 1 red chilli, fi nely sliced

  • to serve

  • lime wedges


  • 1.

    Mix together 120g (1 cup) of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.

  • 2.

    Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.

  • 3.

    Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.

  • 4.

    Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.


Recipe taken from Bill Granger's book Bill's Basics

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 7 ratings
Please login to comment
Posted by Ric6Report
This has to be up there with the best I have tasted, too often restaurants smother the squid in salt and it takes away the pleasure.