Trissalicious

This recipe is roughly inspired by the Salt and Pepper squid bun from Lotus Restaurant in Sydney believe me, a keeper! My husband once went to the restaurant three times in one week for this.  Lucky, you can now make it at home.   You can also watch Dan Hong make squid recipe here.

Salt and Pepper Squid and Sliders

Serves Six

• • 500 grams squid, cleaned, scored then cut in to strips
  • 1 egg white, lightly beaten
  • Potato starch for coating the squid
  • Oil for deep frying

Spice Mix

• • 1 teaspoon each of salt, white pepper, five spice and chicken powder
  • 1/2 teaspoon sugar

1. To make the calamari, dip the strips of squid in the egg white then coat in the potato starch.
2. Deep fry the squid for around two minutes until pale and crisp.  Drain on paper towels.
3. Grind all the spice mix ingredients in a mortar and pestle and sprinkle generously over the squid while warm.
4. For the sliders, mix some siracha and mayonnaise on both sides of a milk bun, lay some fried squid and top with spring onions and coriander.