Salt & pepper seafood

Method

• 1
  Combine lemon juice, 1/2 teaspoon of salt and the white pepper in a serving bowl. set aside to develop the flavours.
• 2
  Meanwhile, stir the water and 2 tablespoons of cornflour in a bowl until the mixture forms a paste.
• 3
  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.
• 4
  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.
• 5
  Place seafood on plates. serve with the lemon mixture.