400g squid, cleaned and cut into strips (see tips, below)
finely sliced scallion (spring onion ,green end only)
and red chilli, to serve
For the dipping sauce
1 red chilli, finely chopped
half cucumber, finely diced
1 tsp chopped chives
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce
To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the cornflour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.