- 150 g flour
- ½ cup ice-cold soda water
- 1 free-range egg white, beaten
- 2 cups canola oil
- 250 g fresh squid tubes and heads, cleaned
- Sea salt, to taste
- Sweet chilli sauce, for serving
- Fresh limes, for serving
Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.
Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.
Cook’s note: You can substitute cleaned prawns for the squid if you prefer.