Recipe

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• 800 g squid, tubes ( hoods)
• 1 tbsp flour
• 1 tbsp cornflour
• 1 tbsp salt
• 2 tsp white pepper
• 2 cups clean vegetable oil (for cooking, wok)
• 2 red chilies, chopped
• 2 green chilies, chopped
• 1/2 cup chopped spring onion
• 2 tbsp garlic, roughly chopped
• 1/4 cup lime juice
• 1 tbsp palm sugar
• 1 cup coriander leaves, roughly chopped

• 1 Cut the tubes open and check that they are really clean.
• 2 Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
• 3 Reverse and do it from the opposite direction to make diamond shapes.
• 4 Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
• 5 When ready to cook, heat the oil to just smoking and add half of the squid sections.
• 6 Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
• 7 For the sauce, combine the rest of the ingredients.
• 8 To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
• 9 Serve the rest of the dressing separately.