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1
Clean squid by gently pulling head and tentacles away from the body.
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2
Pull out the clear backbone (quill) from inside the body and discard entrails.
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3
Cut tentacles from the head just below the eyes; discard head.
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4
Remove side wings and fine membrance from body.
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5
Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
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6
Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
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7
In a large bowl, combine flour, chilli powder and salt.
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8
Add squid, including tentacles, and toss to coat, shaking off any excess flour.
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9
Heat oil in a hot wok until the surface seems to shimmer slightly.
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10
Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
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11
Remove with a slotted spoon and drain well on kitchen paper.
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12
Repeat process with remaining squid.
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13
Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
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14
Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
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15
Serve immediately, with lemon halves.
