Ingredients (for 1) 

• 200g baby squid/ small squid, cleaned with head and body separated.
• Enough lime juice to soak the squid

Soak the squid hoods and heads in the lime juice for about 20 minutes

For the batter

• 1 tbsp plain flour
• 1 tbsp cornflour
• ½ tbst five spice powder
• enough iced sparkling water to make the batter the consistency of double cream

Mix the flours and five spice. Mix in the water a little at  a time until you have a batter with the consisitence of double cream.

Fill a saucepan 5cm deep with vegetable oil and heat until very hot but not smoking. Dip one squid  piece in the batter and place in the pan. Fry for about 30s until it is golden brown. Drain on kitchen towel. Repeat with the rest of the squid.

Serve with the chilli sauce on the side

For the Sauce

• juice from a small tin of pineapples (150ml)
• 3 tsp sugar dissolved in 100 ml water
• ½ tbsp tomato puree
• 2-3 capfuls white wine vinegar
• 1 red chilli, chopped
• dash chilli oil
• up to 2 tbsp cornflour paste

Method 

1.      Chop the chilli, place it in a pan with the pinapple juice and sugared and bring to a gentle simmer.

2.      When it has roughly halved in volume, add the tomato puree and vinegar and mix well. Taste and adjust the flavours.

3.      Using a wire whisk, add the cornflour paste a little at a time while whisking until the sauce has thickened.

4.      Add the chilli oil and mix well