Method

• 1.
  Combine the five spice powder, 1 tsp sea salt and sugar in a bowl and set aside. To make the batter, place the rice flour in a large bowl and slowly add the soda water, gently whisking with a fork until the batter is smooth and runny. Set aside.
• 2.
  Using a knife, gently score the calamari hoods in a criss-cross pattern, then cut the calamari into medium triangles. Fill a wok or large saucepan with oil to reach a depth of 5cm, and heat over medium-high heat until it reaches 180°C on a kitchen thermometer. Working in batches, dip the calamari in the beaten egg followed by the batter, allowing any excess batter to drip off.
• 3.
  Gently lower calamari into hot oil and cook for 4-5 minutes until golden brown. Remove using a slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining calamari.
• 4.
  Heat 1 tbs oil in a frypan over medium-high heat. Saute the capsicum, onion, garlic and chilli for 2-3 minutes until the capsicum is just soft, then quickly toss through the fried calamari.
• 5.
  Season with the reserved spice mix. Serve immediately, garnished with the extra chilli.