Spicy Calamari With Asian Salad

• 4 None whole medium-sized squid, cleaned
• 2 tsp salt
• 1 tsp finely ground white pepper
• 1 tsp Chinese five spice powder
• 1/2 tsp ground Sichuan pepper
• 1/2 cup cornstarch
• None None Oil for deep-frying
• 1 None egg white, lightly beaten
• None None Sweet chili sauce, to serve
• None None FOR THE SALAD
• 2 tbsp lime juice
• 1 tbsp vegetable oil
• 1 tsp fish sauce
• 1 tsp brown sugar
• 2 small cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/3 cup cilantro leaves, coarsely chopped
• 1/3 cup mint leaves, coarsely chopped

1. Using a sharp knife, score squid bodies and cut into 1 1/2 inch squares; leave tentacles whole. Dry well on paper towels. Mix salt, pepper, five spice powder and Sichuan pepper in a small bowl. Add 1/2 of the spice mixture to cornstarch in a medium bowl.
2. Heat oil in a deep saucepan on high heat, until a cube of bread sizzles as soon as it is added to the oil.
3. Dip squid into egg white, then toss in the cornstarch mixture, shaking off excess. Deep-fry in 3-4 batches, for 1-2 mins each, until golden. Remove with slotted spoon. Drain on paper towels. Sprinkle with remaining spice mix.
4. For the salad, whisk lime juice, oil, fish sauce and sugar in a small bowl. Toss remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Serve calamari with salad and sweet chili sauce.

salt, ground white pepper, spice powder, ground sichuan pepper, cornstarch, egg white, sweet chili sauce, salad, lime juice, vegetable oil, fish sauce, brown sugar, cucumbers, red onion, cilantro, mint

Taken from recipes-plus.com/api/v2.0/recipes/23188 (may not work)