450 g Baby or medium squid
30 ml Coarse salt
15 ml Ground black pepper
50 g Rice flour or cornflour
5 tablespoons Vegetable or sesame oil, for frying (add more if required)
2 Limes, halved

Prepare the squid by pulling the head away from the body. Sever the tentacles from the rest and trim them. Reach inside the body sac and pull out the backbone, then clean the squid inside and out, removing any skin. Rinse well with cold water. Using a sharp knife, slice the squid into rings and pat them dry. Put them on a dish with the tentacles. Combine the salt and pepper with the rice flour or cornflour, tip it on to the squid and toss well, making sure its evenly coated. Heat the oil in a wok for deep frying. Cook the squid in batches, until the rings turn crisp and golden. Drain on kitchen paper and serve with lime to squeeze over.