Ingredients

• 250ml/9fl oz vegetable oil
• for deep frying
• 1 tsp chilli flakes
• 2 tsp sea salt
• 6 tbsp cornflour
• sparkling water
• 5 baby squid bodies
• cleaned and cut into rings
• 1 tbsp soy sauce
• ½ red chilli
• chopped
• ½ lime
• juice only
• ½ orange
• juice only
• 2 tsp sesame oil
• fresh parsley
• to garnish

Directions

• For the squid
• pour the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the chilli flakes
• sea salt and cornflour into a small bowl and mix together. Add enough sparkling water to the mixture to make a batter the consistency of single cream and mix until smooth.
• Dip the squid rings into the batter and shake off the excess. Carefully place the battered squid into the hot oil and deep fry for 1-2 minutes
• or until golden-brown. Remove the squid from the oil with a slotted spoon and drain on kitchen paper.
• For the dipping sauce
• place all of the ingredients into a small bowl and mix to combine.
• To serve
• pile the squid onto a plate
• pour the sauce into a small dipping bowl and garnish with fresh parsley.