椒鹽鮮魷是很多人的至愛。魷魚要新鮮，炸起乾身香脆才好吃。配淮鹽，喼汁一流。家中油温始終不及酒樓，好易弄至一口油。食譜的做法是非油炸。沒有氣炸鍋，用焗爐烤也可。當然不及油炸的酥脆卻比較健康方便，亦夠乾身帶焦香味。
選用不容易買到的大尾魷。足足尺幾長，買半隻也要100元，是西貢船民釣的。其肉厚鮮味，肉質爽脆。以簡單調味最吃到本身的鮮。很好吃啊！
材料：
大尾魷半隻或其他鮮魷 1隻(格仔坑紋, 斜切片)
紫天椒 3隻(切粒)
蒜 2粒(切幼)
乾葱頭 2粒 (切幼)
淮鹽2-3茶匙 (海鹽2茶匙+五香粉1.5-2茶匙)
生粉 約半碗
魷魚醃料：
紹興酒 半瓶蓋
鹽 半茶匙
糖 1/3茶匙
油 1.5湯匙
魷魚出水，隔水完全印乾。以醃料醃最少15分鐘。每片撲上薄生粉，放上焗
預熱焗爐，較烤即上發熱線(grill) 230 -250度，放入較高位置，烤10分鐘，反轉多烤3分鐘或金黄。取出
細火，白鑊炒海鹽至微黄色。加入1.5茶匙五香粉略炒，試味，跟個人口味略加少許五香粉。取出備用
少許油爆香蒜，乾葱和辣椒粒至香氣，加入1茶匙淮鹽
鮮魷回鑊，炒勻，熄火，灑上少許淮鹽調味
趁熱食，很香，大尾魷很鮮。家人喜歡這版本多於有漿粉那款。即炒淮鹽比現成的更富香氣
Tips:
1. 個別爐温有異，只要高温短時間烤，魷魚便不過火了。
2. 魷魚出水再印乾，之後高温烤會造成邊位較乾。醃時，加入多少少油會有幫助。
3. 淮鹽中海鹽對五香粉約1:1，但因應個人口味，五香粉可增加。炒時必須用細火因五香粉搶火易燶。
Ingredients :
1 squid (scored and cut into pieces)
3 pcs of chili (chopped)
2 shallots (finely chopped)
2 garlic cloves (finely chopped)
Spicy salt: 2 teaspoons of sea salt + 1.5 to 2 teaspoons of five spice powder
Starch (around half bowl)
Squid marinade:
1/2 bottle cap of Shaoxing rice wine or other Chinese rice wine
1/2 teaspoon of salt
1/3 teaspoon of sugar
1.5 tablespoons of cooking oil
Method:
1. Blanch the squid, drain and dry.
2. Marinate for at least 15mins.
3. Coat each squid pieces with startch, shake to remove excess.
4. Place on a oven rack.
5. Preheat oven to Grill mode at 230 to 250 degrees Celsius.
6. Place the rack at upper position.
7. Grill for 10 mins, flip and continue 3 more mins or until golden brown (watch out for overcook)
8. Remove from the oven, set aside.
9. Prepare spicy salt : low heat, fry the sea salt until lightly brown, add five spice powder , fry for further 1 to 2 mins. Take out and set aside.
10. Add oil, saute those garlic, shallots and chili until fragrant. Add 1 teaspoon of spicy salt. Bring the grilled squid in, stir fry. Off heat, season with a bit spicy salt.
11. Serve hot.
Tips:
1. There is difficult type of oven with variation of temperature. Just use upper heat radiant to grill the squid at higher temp in short time. Squid will not be overcooked.
2. Cooking the squid under hot grill will be dried very quickly. So, marinate with a bit more oil can be helped.
3. The ratio to make spicy salt that salt to five spices is 1:1. However, adding little bit more five spices according to own's flavor. Five spices should be sauteed in low heat.
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