Salt and chilli squid

Serves: 6

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Total Time: 25

Prep Time: 20

Cook Time: 5

• 5 tablespoon(s) plain flour
• 2 tablespoon(s) cornflour
• 1 tablespoon(s) coarse chilli powder
• 1 tablespoon(s) sea salt
• 600 gram(s) (1lb 5oz) ready-prepared
• squid, cut into 5mm (¼in) strips
• Sunflower oil, for deep-frying
• 2 large red chillies, cut in half lengthways, deseeded and sliced
• 1  spring onion, finely shredded
• 2 tablespoon(s) chopped fresh coriander
• Sweet chilli sauce, to serve

Method

1. Mix the flour, cornflour, chilli powder and salt in a bowl. Add squid and toss to coat, shaking off any excess flour. Chill in the fridge until ready to cook.
2. Heat oil in a hot wok, add half the squid and deep-fry for 1 minute or until just tender and beginning to lightly colour. Remove and drain on kitchen paper. Repeat with remaining squid. Add chillies to the oil and fry for 15 seconds or until bright red; remove and drain.
3. Place squid in paper cones or bowls and garnish with chillies, spring onion and coriander. Serve at once with chilli sauce.

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