Ingredients

Steps

• Heat the oil in a pan or deep-fat fryer to 180°C.
• Mix squid and prawns with soy sauce, rice wine, sesame oil, and lime juice.
• Blend half the herbs and all other salsa ingredients into a fine purée.
• Coat the seafood thoroughly with cornflour until sticky.
• Fry seafood in batches for two minutes until crisp and cooked through.
• Drain on kitchen paper and place on a platter.
• Drizzle with dressing and garnish with herbs, spring onions, and chilli.
• Serve immediately with lime wedges.