Ingredients

• 1 baby cucumber
• 4 tbsp rice wine vinegar
• 2 tbsp caster sugar
• 1 small red onion
• cut into very fine wedges
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying plus a little extra
• 450g/1lb medium-sized squid
• cleaned
• 2 tbsp cornflour
• 3 tbsp semolina
• 1 tbsp ground paprika
• 1 red chilli
• thinly sliced
• 2 trimmed spring onions
• thinly sliced

Directions

• To make the salad
• put the cucumber on a chopping board and smash several times with a rolling pin. Cut it in half
• scoop out the seeds and finely chop into batons. Add the vinegar and sugar to a small bowl and stir until dissolved. Add the cucumber and onion wedges and toss to coat. Set aside in the fridge
• covered
• for at least 10 minutes
• or up to 8 hours.
• For the squid
• heat the oil in a deep-fat fryer to 190C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Cut the body pouch of each squid open along one side and score the inner side with the tip of a small
• sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half
• then across into 5cm/2in pieces. Separate the tentacles into pairs.
• Put the cornflour
• semolina
• paprika and a teaspoon of salt into a plastic freezer bag. Add the prepared squid and then toss to coat. Tip out onto a tray
• knocking off any excess and leave for 1-2 minutes so that the cornflour mixture becomes slightly damp. This will give a crispier finish. When the oil reaches 190C
• fry the squid for 1-2 minutes
• or until browned all over. You might have to do this in batches.
• To serve
• heat a little oil in a wok or frying pan. Quickly sauté the chilli and spring onions for a couple of minutes
• or until sizzling. Season to taste. Drain the squid on kitchen paper and then tip onto a platter. Sprinkle over the chilli mixture and arrange bowls of the smacked cucumber salad at both ends of the platter.