Fried chilli squid salad | Sainsbury`s Magazine

Ingredients

• 500g prepared squid, sliced into rings (leave tentacles whole)
• 2 large eggs, beaten
• 12 tbsp cornflour
• 1 tsp sea salt
• 2 tsp crushed dried chillies
• 1 tsp freshly ground black pepper
• 550ml vegetable oil, for frying
• ½ iceberg lettuce, shredded
• 2 carrots, trimmed, peeled and thinly sliced into strips
• 2 spring onions, trimmed and sliced lengthways
• 1-2 red chillies, deseeded and thinly sliced
• 50g fresh coriander, leaves only