An easy but refreshing and zingy recipe
For the cucumber salad, using a peeler, peel long strips lengthways from the cucumber. Place in a small bowl and mix in the rice wine vinegar, soy sauce, chilli flakes and sesame seeds. Set aside in the fridge.
Heat the vegetable oil in a large wok until it reaches around 180°C or until a small cube of bread turns golden in around 20 sec.
In a large bowl mix the plain flour, cornflour and chili powder together and season with salt and black pepper. Toss the squid pieces in the flour mixture, shaking off any excess oil. Repeat with the remaining squid.
To make the dipping sauce, combine all the ingredients and stir until the sugar dissolves.
Serve the squid garnished with fresh chillies and coriander, with the dipping sauce, cucumber salad and lime wedges.