Start off by making the salad to serve with the squid. Mix together the onion, cucumber, rice vinegar, sugar and leaves from the coriander. Keep to one side while you cook the squid, which gives just enough time for the vinegar to soften the cucumber.
Heat the oil in a wok to about 180ºC/350ºF. If you don’t have a thermometer, just drop a small piece of bread into the oil and if it sizzles vigorously the oil is ready.
Mix together the salt, pepper, Chinese 5 Spice and corn flour, ideally in a medium sized sandwich bag, as this will make coating the squid far less messy.
Remove the tentacles from the squid body, and slice the squid into rings.
Whisk the egg white until it is thick and fluffy, then drop the squid into the egg.
Working in 3-4 batches, toss the squid in the seasoned corn flour, shake of any excess and deep fry until golden and crisp. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
Serve the squid hot with a bowl of the sweet and sour cucumber salad cucumber salad, and some chilli dipping sauce on the side.
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