Place the salt and garlic granules in a mortar and grind to a powder. Place them in a bowl along with the 2 flours, pepper and five spice.
Place the squid tube on a chopping board, slice through one side and open out, skin side down.
Run your knife diagonally over the squid scoring the flesh but do not go all the way through. Repeat the process on the opposite angle.
Cut the hood in half from top to bottom, then slice each half into 4 or five slices.
Prepare the prawns by slicing through their back to open them out, removing the waste shoot if present.
Place the seafood on absorbent paper and pat dry.
Pass the seafood through the flour mix coating the seafood completely.
Heat some vegetable oil (or your preferred oil) in a deep fryer or in a pot on the stove to 170c.
Place the prawns in to cook first, they'll take approx. 2 minutes, then cook the squid. It will only take approx. 1 minute, drain both on absorbent paper. Cook in batches if your deep fryer does not cope.
Serve with more black pepper and a simple salad like Asian Rocket Salad, a lime aioli or fry some chopped fresh garlic, fresh chilli and spring onion for a crunchy difference.