- 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
- 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.