Salt Chilli Squid

Cut the squid into strips about 1 cm wide

Mix the flour, chilli powder and salt thoroughly in large bowl

Set up a fryer at 190 degree celcius

Dredge the squid through the chilli flour, ensuring all the surfaces and coated. Gently shake off the axcess.

Fry for 60 seconds in two batches

For the last batch, fry the chilli together with the squid. Drain on paper towel.

Transfer to a plate and garnish with the coriander

Serve with lemon wedges on the side

Don’t squeeze the lemon over the squid all at once at this will turn it into a soggy pickle. Squeeze and eat as you go.