Ingredients

• 1 tube squid
• cleaned and scored
• 2 tbsp cornflour
• 5 tbsp plain flour
• 1 free-range egg white
• 300ml/10½fl oz hot oil for frying
• 50ml/2fl oz olive oil
• 2 fresh chillies
• chopped
• with seeds removed
• 75g/2¾oz pineapple
• cut into chunky pieces
• 1 lemon
• juice only
• 1 lime
• juice only
• 1 tbsp of icing sugar
• 15g/½ oz Drunken Lady lettuce
• to serve (substitute mixed salad leaves or seasonal leaves)
• 15g/½ oz Lazy Blonde lettuce
• to serve (substitute mixed salad leaves or seasonal leaves)

Directions

• To prepare the squid
• cut it into medium-sized strips.
• Make batter by mixing the cornflour
• plain flour and egg white to form a smooth paste.
• Dip the squid into the mixture and deep-fry for 1-2 minutes. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
• Drain on kitchen paper.
• To make the chilli oil
• warm in a small pan the oil and the chilli for two minutes and remove from the heat.
• To prepare the salsa
• in a medium sized bowl combine the chilli
• pineapple
• lemon and lime juices and the icing sugar
• Serve the chilli squid with salsa on the side and with the chilli oil over the squid
• on top of the lettuce leaves.