Rinse the squid under water and pat dry with paper towels.
Mix all the ingredients for the frying batter until well combined. Add the squid to the batter and stir to coat evenly.
To deep-fry the squid, heat 2 to 3 inches (5 – 7.5 cm) of oil in a wok or frying pan to 350°F (175°C). Gently drop the squid into the oil and immediately loosen them with a spatula to prevent clumping.
Deep-fry the squid until golden brown and crispy, but do not over-fry. Remove with a strainer or slotted spoon, and drain excess oil by placing the squid on a plate lined with paper towels.
To stir-fry, heat 1/2 tablespoon of oil in a skillet over high heat. Add the scallions and red chilies, stirring quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Transfer to a plate and serve hot.
