A spiced crisp coating on this seafood and a fresh lemon dipping sauce guarantees lick-your-fingers flavour.
- Combine lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to develop the flavours.
- Meanwhile, stir the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
- Combine remaining cornflour, remaining salt, pepper and five spice in a bowl. Dip fish, prawns and squid into cornflour paste, then into the spice mixture to coat. shake off excess.
- Add oil to a wok to reach a depth of 10cm. Heat to 180°C over medium-high heat. Cook one-quarter of the seafood for 1-2 minutes or until golden. Transfer to a plate lined with paper towel. repeat, in 3 more batches, reheating the oil between batches.
- Place seafood on plates. serve with the lemon mixture.
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