[hayley_kench]

Why do most chinese restaurants find this so hard to do? There is one that I go to (which is now my fav) that does it absolutely amazingly and it just tastes perfection, key is they dont actually batter the squid, they just dust it in seasoned flower, which makes the outside crispy & inside like butter.

I have tried and tried and wished I could find a takeaway that does it this way, they all turn up soggy and tasteless

[Gogfumble]

Our local Chinese takeaway does scrummy Salt and Chilli squid.

What I have a problem finding is decent salt and chilli spare ribs. I know of 1 Chinese where I used to live that did them how I like them, which is the same type of coating as on the squid.

Everywhere else though doesn't seem to do them how I like though.

Most of the places, they look like this: http://newyork.seriouseats.com/image...gmill-ribs.jpg but I like them with a much more squid type coating. It's a bit hard to explain.

[Gogfumble]

Stuck post.

[Erlang]

S&C spare ribs in my town are very good in most places and one in particular are to die for (and we had some last night). But I haven't seen S&C squid in any WSM takeaways so far.