Photograph: Richard Jung
- 500 g prepared squid, sliced into rings (leave tentacles whole)
- 2 large eggs, beaten
- 12 tbsp cornflour
- 1 tsp sea salt
- 2 tsp crushed dried chillies
- 1 tsp freshly ground black pepper
- 550 ml vegetable oil, for frying
- 0.5 iceberg lettuce, shredded
- 2 carrots, trimmed, peeled and thinly sliced into strips
- 2 spring onions, trimmed and sliced lengthways
- 1 red chillies, deseeded and thinly sliced
- 50 g fresh coriander, leaves only
Dip the squid rings into the beaten egg. Season the cornflour with the sea salt, crushed chillies and pepper, then dust the squid generously with the flour.
Heat the oil in a wok or large saucepan over a high heat to 180ºC, or until a cube of bread dropped in turns golden brown in 15 seconds. Fry the squid in batches until golden, removing it with a slotted spoon as it is ready, and drain on kitchen paper.
Serve the squid on a bed of shredded lettuce and carrot strips and sprinkle with the spring onion, chilli and coriander leaves. Serve with sweet chilli sauce for dipping.
- Recipe adapted from Chinese Food Made Easy by Ching-He Huang (Harper Collins, £17.99)