Ingredients

• oil
• for deep-fat frying
• 500g/1lb 2oz squid
• cleaned
• cut into strips
• 500g/1lb 2oz raw king prawns
• shelled
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp sesame oil
• 2 limes
• 100g/3½ oz cornflour
• 3 spring onions
• finely sliced
• 1 long red chilli
• roughly chopped
• 1 small handful coriander leaves
• roughly chopped
• 1 small handful mint leaves
• roughly chopped
• 1 garlic clove
• sliced
• 1 long red chilli
• sliced
• 2 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 lime
• juice only

Directions

• Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. Alternatively use a deep-fat fryer and heat to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Put the squid and prawns into a bowl and mix them well with the soy sauce
• Shaoxing rice wine (or dry sherry)
• sesame oil and the juice of one lime
• then set aside while you make the salsa.
• For the salsa
• put half the herbs and all the other ingredients for the salsa into a small food processor and blend to a fine purée.
• To make the tempura batter
• add the cornflour to the squid and prawns and mix well to coat – it will be very sticky.
• Carefully place the seafood into the fat in batches and fry for two minutes
• or until just cooked through and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.
• To serve
• put the fried tempura onto a platter then drizzle over the dressing
• scatter over the reserved herbs and finish with the spring onions and chopped chilli.
• Cut the remaining lime into wedges and place alongside.