Angle-cut squid into square pieces, open up with knife an score each piece with a criss-cross. Dry squid.
Make a smooth batter of flour, cornflour and custard powder with water. If using egg instead of custard powder, add a little more flour as mixture should not be too runny.
Cover squid with batter and leave for a few minutes. Heat oil in a wok or frying pan and deep-fry squid for about 3 minutes then remove squid and most of the oil. In remaining oil, place onion and garlic and cook until just tender. Add parsley or coriander sand stir for 30 seconds. Return squid to pan and sprinkle with combined sugar, salt, pepper and five spice powder. Gently stir through to combine.
