Clean calamari by pulling the tentacles from the body. Wash out the tube and remove the clear ''backbone''. Remove the skin, if desired. Cut tentacles from the head and discard heads. Cut tubes into triangles, this helps them to curl during cooking.
In a bowl, mix self raising flour, oil and a little water to make a paste. Place calamari pieces and tentacles into the bowl and coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.
Combine all ingredients for five spice mix and set aside.
Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil.
Add shallots, garlic and chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok and add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss and serve immediately.
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|Serving Size: 1 recipe (762g)|
|Recipe Makes: 4|
|Calories from Fat: 173 (20%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 6g|
|Cholesterol 1165.4mg||359 %|
|Sodium 677mg||23 %|
|Potassium 2206.3mg||58 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 74.2g|
|Protein 89g||127 %|
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Calories per serving: 862
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