Jeremy Pang served up tasty Salt and Pepper Chilli Squid with Homemade Sweet Chilli Sauce on Jeremy Pang’s Asian Kitchen.

The ingredients are: 500 g Baby Squid, cleaned and quills removed, 200 g Cornflour, seasoned with ½ teaspoon salt and ½ teaspoon pepper, 3 Garlic Cloves, 1 Red Chili (or Birdseye Chili for Extra Hotness), 1/4 tsp Salt, 1/2 tsp Black Pepper and 2 Spring Onions, finely sliced.

For the Sweet Chili Sauce: 3 tsp Chilli Garlic Sauce, 1 tbsp Premium Light Soy Sauce, 5-6 tbsp Rice Vinegar, 120 g Sugar and 2 tbsp Water.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.