Salt-and-Pepper Squid with Chinese Five-Spice Powder

• 1/2 teaspoon Chinese five-spice powder
• Kosher salt
• Vegetable oil, for frying
• 2 large eggs
• Cornstarch, for dusting
• 1 pound cleaned squidbodies cut into 1/2-inch rings, tentacles halved
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil
• 2 scallions, chopped
• 2 garlic cloves, minced
• 2 tablespoons minced red onion
• 1/2 red jalapeno, seeded and minced
• Lime wedges, for serving

1. Preheat the oven to 400.
2. Set a large rack over a large rimmed baking sheet.
3. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
4. In a large saucepan, heat 1 inch of vegetable oil to 350.
5. In a shallow bowl, beat the eggs.
6. Spread cornstarch in another shallow bowl.
7. Working in four batches, dip the squid in the egg; squeeze out any excess egg.
8. Dredge the squid in the cornstarch, shaking off any excess.
9. Add the squid to the hot oil and fry until golden and crisp, about 1 minute.
10. Using a slotted spoon, transfer the squid to the rack.
11. Season lightly with salt and pepper.
12. Repeat with the remaining squid.
13. In a large skillet, heat the olive oil.
14. Add the scallions, garlic, onion and jalapeno and stir-fry over high heat until fragrant, 2 minutes.
15. Add the squid and stir-fry until just heated through.
16. Sprinkle with the five-spice mixture.
17. Transfer to a platter or shallow bowl and serve right away with lime wedges.

kosher salt, vegetable oil, eggs, cornstarch, rings, freshly ground black pepper, extravirgin olive oil, scallions, garlic, red onion, red, lime wedges

Taken from www.foodandwine.com/recipes/salt-and-pepper-squid-chinese-five-spice-powder (may not work)