Clean the squid and pat dry with kitchen paper. Slice thinly and place into a bowl with cornflour and 1 teaspoon of oriental salt and mix carefully so that the squid is completely coated.

Pour the vegetable oil into a deep pan or wok and allow to heat. The oil should be shimmering slightly. Shake off any excess flour from the squid and deep fry in two batches until golden and crispy. Remove and drain on kitchen paper.

Pour off all but one tablespoon of oil from the wok and add the spring onion, ginger, chilli and garlic and stir fry for a minute. Add the squid, remaining oriental salt and stir fry for 30 seconds, tossing to combine all of the flavours.

Arrange the salad leaves in a bowl and top with the squid. Garnish with coriander and serve immediately with wedges of fresh lime and extra Oriental salt to taste.

NOTE: To make Oriental salt, grind equal parts NOMU Sea Salt and NOMU Oriental Rub in a pestle & mortar.

Willoughby’s in the Waterfront always cleans my squid for me. If you would like to do it yourself, carefully pull the head, tentacles and innards away from the tube. Cut the tentacles off just above eyes and discard the head, backbone and entrails. Gently remove the wings from the tubes and peel off the fine membrane. Rinse the tubes well, ready to slice or leave whole.