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1 tsp caster sugar
½ tsp Chinese five-spice powder
For the batter
250ml soda water, chilled
To prepare the squid, cut the squid hood down the centre on a chopping board and open it flat. Use a small knife to scrape off the membrane on the inside of the hood, then cut the hood lengthwise into 1cm-wide strips. Pat the squid pieces dry with paper towels and transfer to a bowl.
For the spiced salt, combine the salt, sugar, white pepper and five-spice in a small bowl, then set aside.
To make the batter, put the cornflour into a bowl and stir through the soda water to make a smooth mixture, then set aside.