Crispy Squid Salad
500 grams squid with tentacles, cleaned
2 eggs, lightly beaten
1 cup plain flour
½ teaspoon ground chilli
sea salt and ground pepper
vegetable oil for cooking
3 tablespoons lime juice
1 tablespoon each fish sauce and runny honey
1 teaspoon soy sauce
½ teaspoon sesame oil
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
lettuce leaves, sliced spring onions, coriander and lime wedges
Place a cake cooling rack on a baking tray in a warm oven.
1. Whisk all the ingredients together to dissolve the honey. Set aside.
2. Lightly score the flesh side of the squid with the point of a sharp knife then cut into 4cm wide strips. Cut the tentacles in smaller bunches.
3. Place the eggs in one dish and the flour and chilli in a second dish. Season both generously with salt and pepper. Dip the squid first in the egg then the flour.
4. Heat 3cm of oil in a medium saucepan and when hot, cook the squid in small batches for about 1 minute each side. Place on the cooling rack and keep warm while you cook the remaining squid.
Place the lettuce on plates and top with the squid. Spoon over a little dressing and top with spring onions and coriander. Add lime wedges and serve the remaining dressing separately.