Add all the squid back to the wok, sprinkle with half of the spiced-salt mixture and stir to combine. Transfer the ingredients to a serving platter and garnish with coriander sprigs. 6 /7 ...

Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper.

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Promptly at 11 a.m., China Gourmet’s menu extends beyond its dim sum classics. A new chef team comes in, focused solely on preparing shareable mains and dinner-time specials.

In a bowl or plastic bag, mix together the flour, salt and pepper. Pat the squid rings dry with paper towel. Toss them well in the flour and deep fry a few at a time in hot oil for about 30 seconds.

Tip on to a plate, then cook the remaining squid in the same way. Return the first batch of squid to the wok and 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries).

Salt-and-pepper squid has its origins in Cantonese cuisine but these days it's scoffed across the world and, here in Australia, it has become a go-to crowd-pleaser.

Garlic, chilli and spring onion are joining the flavour party here, along with plenty of salt and pepper, in a double-fried recipe that still only takes about 20 minutes to do. Serve it up with ...

The first time I had fried soft tofu, it was given the salt-and-pepper treatment, a classic Chinese preparation that depends on so much more than those two ingredients.