chilli squid squid, body only, about 200g 50g cornflour 150ml vegetable oil 1 tsp shichimi powder generous pinch of salt, plus extra to taste

spicy vinegar 50g caster sugar 2 tbsp water 5 tbsp malt vinegar 5 tbsp light soy sauce pinch of sea salt 1 red chilli, deseeded, finely chopped 3 coriander sprigs, finely chopped

1. first prepare the squid. rinse it under cold water + drain on a plate lined with kitchen paper. ensure it is thoroughly dry before frying for good, crispy results

2. transfer the squid to a chopping board + slice it open down the middle so you are left with a rectangular shape. remove any thin or excess skin to ensure the surface is smooth + soft

3. using a sharp knife, lightly score the inside of the squid in a small grid or diamond pattern, then slice into 2cm-wide pieces

4. place the cornflour in a shallow bowl + dip the squid pieces in the cornflour, ensuring they are all thoroughly coated

5. heat the oil in a deep-frying pan or wok. once the oil is hot, add the squid pieces + fry for approximately 2 minutes until pale golden. do not fry for too long as they will become tough + chewy, work in batches if necessary

6. using a slotted spoon, transfer to a plate lined with kitchen paper to drain off any excess oil. mix the shichimi + salt together in a bowl

7. add the fried squid + toss to coat. serve immediately with spicy vinegar on the side for dipping