This is the order that always disappears first. Golden crispy squid. Fried chillies. Garlic. Spring onions. Salt and pepper seasoning. Crispy chips underneath catching all the flavour while everybody keeps pretending they're only taking one piece. They're lying. Everybody always takes another one. Crunchy. Salty. Spicy. Dangerous.
You’ll Need
400g squid rings, cleaned and patted dry
400g frozen thick-cut fries
80g cornflour
40g plain flour
1 tsp garlic powder
1 tsp Chinese five spice
1 tsp salt
1 tsp white pepper
½ tsp chilli flakes
2 eggs, beaten
Oil spray
Salt & Pepper Vegetables
1 red chilli, sliced
2 spring onions, sliced
2 cloves garlic, finely chopped
½ small onion, sliced
Optional but Dangerous
Sweet chilli sauce
Garlic mayo
Curry sauce
Lime wedges
Method
Preheat your air fryer to 200°C.
Cook the fries according to packet instructions until deeply golden and crispy.
Meanwhile mix together the cornflour, plain flour, garlic powder, five spice, salt, white pepper, and chilli flakes.
Dip the squid rings into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the basket with oil.
Place the squid rings into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 7–9 minutes, shaking halfway, until golden and crispy.
Do not overcook.
During the final 3–4 minutes add the onion, garlic, chilli, and spring onions to a foil tray.
Cook until softened and fragrant.
Transfer the fries into a large serving box or tray.
Top with the crispy squid.
Scatter over the cooked vegetables.
Finish with an extra pinch of white pepper and salt.
Serve immediately while everything is still hot and crunchy.