Method

• 1.
  Separate squid hood from tentacles. Cut open squid hoods, then, using a sharp knife, score the insides in a diamond pattern and slice into 2cm-wide strips. Remove beaks from tentacles and discard. Set squid aside.
• 2.
  Combine flour, crumbs, shichimi togarashi and 2 tsp sea salt flakes in a bowl. Place egg mixture in a separate bowl.

• 3.
  Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
• 4.
  Working in batches, coat squid in egg, then in flour mixture. Deep-fry for 2 minutes or until golden and crisp. Drain on paper towel.
• 5.
  Combine onion, chilli and coriander in a bowl. Add fish sauce, lime juice and sugar, and stir to combine.
• 6.
  Sprinkle squid with sea salt flakes, onion mixture and extra shichimi togarashi. Serve with aioli and lime wedges.