Ingredients:

Seafood:

• ½ lb (225 g) large shrimp, peeled & deveined (tails on optional)

• ½ lb (225 g) squid, cleaned and cut into rings (tentacles too if you like)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp white pepper

• 1 tsp garlic powder

• ½ tsp paprika or chili powder (optional for color & spice)

Coating (Gluten-Free):

• ½ cup cornstarch (or potato starch)

• ¼ cup rice flour (helps extra crispness)

For Stir-Fry Seasoning:

• 3 tbsp oil (for frying + a little extra for tossing)

• 4 garlic cloves, finely chopped

• 2–3 fresh red or green chilies, thinly sliced

• 3 scallions, sliced

• ½ tsp crushed red pepper flakes (optional, for extra heat)

Garnish:

• Fresh cilantro (optional)

• Lime wedges

Instructions:

1. Prep the Seafood

   • Pat shrimp and squid very dry with paper towels.

   • Season with salt, black pepper, white pepper, garlic powder, and paprika.

2. Coat

   • Mix cornstarch and rice flour in a bowl.

   • Dredge shrimp and squid in the flour mixture until well coated. Shake off excess.

3. Fry

   • Heat oil in a wok or deep skillet over medium-high heat.

   • Fry shrimp and squid in small batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.

4. Flavor Toss

   • Remove most oil from the wok, leaving about 1 tbsp.

   • Add garlic, chilies, and scallions. Stir-fry until fragrant (about 1 minute).

   • Return shrimp and squid to wok, toss quickly to coat with aromatics.

5. Serve

   • Garnish with cilantro and serve hot with lime wedges.