Jeremy Pang

Jeremy Pang · Jeremy Pang's Chinese Kitchen

I’ve been trying, testing and tweaking this recipe since my university days – endless hours of deep-frying bits of squid of all shapes and sizes in different batters. I’ve tried making it with egg, without egg, with different flours, in different oils, and yet I ALWAYS come back to the simplest option: no egg, just plenty of seasoned cornflour or potato starch and a vat of high-heating oil. The oil must be nice and clean to ensure you get a good golden brown finish, which is especially important for something as waxy and delicate as squid.