Crispy, golden squid with a delicious Thai style dipping sauce
Heat the vegetable oil in a large wok until it reaches around 180°C or until a small cube of bread turns golden in around 20 sec.
In a large bowl mix the plain flour and cornflour together and season with salt and black pepper. Toss the squid rings in the flour mixture, shaking off any excess.
Place half of the coated squid rings into the hot oil. Cook for around 3-4 minutes, until the squid starts to turn golden brown on the outside and is cooked on the inside. Remove from the pan and place on kitchen paper to remove any excess oil. Repeat with the second half of the coated squid.
To make the Thai dipping sauce, combine all the ingredients and stir until the sugar dissolves.
Serve the squid with the dipping sauce, with the mixed leaves, lime wedges and edible flowers (if using), on the side.