Absolutely delicious. Quick and easy enough to be able to rustle it up after a day at work. This is a really thrifty recipe (I used black peppercorns which was delicious). It's definitely going to be a staple midweek meal in our house. Five stars!

Do not make the mistake I did and try to fry too much at once and make sure the oil is VERY hot or you end up with a horrible gooey mess like I did

Loved it! As others have commented the 2nd time I made this I added a little more chilli but that's personal preference. Quick and easy - get your fishmonger to prepare the squid.

Wow, that was so good! Our batter turned out quite subtle in flavour, so next time I'll up the szechuan pepper and chilli. Oh yes and it was great with a pinch of MSG (my guilty kitchen secret) and a squeeze of lemon.

I followed the recipe and it was a disaster! The flour mixture just came away from the squid and ended up in a greasy soggy mess. What little was left on the squid, I ended up scraping off as it was just too greasy and mushy. Very disappointing....

I used frozen squid and this recipe turned out great! At first I was worried about the potential texture of the squid, but once cooked it was soft, tasted fresh and delicious. Personally, I would reduce the amount of salt in the recipe, but otherwise a simple and perfect dish with just the right amount of spice.

Totally delicious!!

Can you use small octopus for this recipe?

Umm… won't the squid go rubbery if we cook it straight away in oil ?

Imade this but I didn't have ant cornflour so I just added a bit more flour. I also dipped the squid in egg before the flour and it was yuuuuummmmmmmyyy!will definately make again!

Made this and it was delicous. However, then found another recipe which required you to do the following after cooking the squid.

Add ginger, garlic, chinese five spice, coriander powder, 1 chicken stock cube powder,salt and pepper and two tablespoons of Shaorxing Wine or substitue with Gin and cook for a couple of minutes then add squid back into the wok for a minute and serve. I added a little water as well. It was to die for and my husband who doesn't eat squid loved it.

Made this tonight, loved it, wouldn't change it at all..

Excellent, converted my wife to squid

@ YumYum, to avoid the nut allergy problem you could you grapeseed oil.

The Best!!! Must try everyone.

I absolutely love this recipe! Unfortunately my boyfriend is allergic to nuts, does anyone have any suggestions for a different type of oil that will get hot enough and taste great?

The perfect starter - quick and easy, yet looks impressive and tastes delicious! Groundnut oil really does enhance the flavour of deep frying. I just used black peppercorns, and garnished with chopped fresh chilli and a bit of fresh coriander. Good enough for a dinner party, I'll be serving this tomorrow as our starter when friends are round.

Delicious, and was really surprised at how cheap squid is! I served this on a bed of rocket and was very pleased with myself!
The only warning I would give is ensure that the fat really is as hot as it can get as intitially i put the squid in to early and the flour doesnt go crispy which is horrid, but as long as your fat is hot it will be a success!

So easy and the result is delicious !!! I tend to add a little more chilli flakes for that extra spice !!!

yum