Salt and pepper squid with chillied strawberry chutney

Ingredients

• strawberries, sliced
• 1 large onion, finely chopped
• 450 g (1 lb) caster sugar
• 150 ml (¼ pint) white wine vinegar
• 4 teaspoons corn flour
• 1 tablespoon water
• Salt and pepper squid
• 500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen
• 1 teaspoon Sichuan peppercorns, finely crushed
• 1 teaspoon sea salt flakes
• 4 tablespoons corn flour
• 4 tablespoons plain flour
• 1 egg white
• Sunflower oil for deep frying
• Little paprika to garnish, optional
• Iceberg lettuce leaves to serve, optional