Crispy Squid with Spicy Chilli Sauce

4 medium-sized squids, membrane removed and sliced into 1-cm rounds
2 tsps sesame oil
0.5 tsp sugar
1 tsp lime juice
0.5 tsp white pepper
2 tbsps white wine
4 tbsps olive oil
3 tbsps tempura flour
sliced kaffir lime to garnish
1 red chilli, cut into long strips to garnish

Spicy Chilli Sauce
0.5 cup cold boiled water
3 tbsps Thai chilli (buy bottled from supermarket)
2 tsps fish sauce
0.5 tsp sugar
Handful fresh coriander, chopped

How to
1. Season squid with sesame oil, sugar, lime juice, pepper, and wine. Set aside for 15 mins.
2. Heat about 2 tbsps olive oil in a pan over a medium fire. Coat squid in tempura flour. Do this in batches and shake off excess flour. When hot, pan-fry squid, also in batches until golden brown and crispy, about 5 mins. Pan-fry the rest of the squid using remaining oil.
3. To prepare sauce, combine water, chilli sauce, fish sauce and sugar. Stir to mix well. Top with fresh coriander.
4. Serve squid garnished with sliced lime and red chilli, with sauce on the side.

Serves 4

Tip: Do not overcook squid or it turns too rubbery to chew