- 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)
- 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.