Salt N Pepper Squid

Was at the fish market today. Did you know squid has gone up to RM12/kg (US$3.50)? I didn't know because we don't eat squid that often now that we are 'at that age,' you know, the age where Murphy's Law applies to every part of our bodies, external and internal (Al, hold the botox for a couple more years; I want to frown or my sons won't take me seriously).

Salt n pepper squid is what you should serve your friends when they come over for a beer or snack, provided you/they are below 29 or you/they are safely on Lipitor. You've been warned.

Salt N Pepper Squid
500g squid (NOT cuttlefish)
1/2 t salt, or to taste
1/8 t black pepper or Sichuan peppercorn powder
1/8 t cayenne chili or other chili powder (optional)
1/8 t 5-spice powder

1 egg white, whisked
2 dashes of msg
5 T cornflour or riceflour

1. Clean squid. Score the inner side diagonally with diamond cuts and cut into 6 x 4 cm pieces so they'll curl when fried. Drain in a colander and dry with paper towels, then add egg white and mix well.

2. Put 2 cups oil in a wok and heat it up.

3. Put remaining seasoning ingredients and flour together in a plastic bag and drop in the squid pieces. Shake well.

4. Fry the squid pieces a handful at a time in very hot oil, use a slotted spoon to take out after 1 minute. Serve with lemon/lime wedges.