Prepare the calamari, score and cut into 4 cm strips.
Hat the oil in a wok over a medium flame and fry the garlic until golden. Drain and reserve the garlic on kitchen towel.
Beat the egg white and place the calamari into the egg white lift out and toss through the flour. Then the flaked salt and pepper.
Turn the heat up to high, and place the calamari into the hot garlic oil, fry until crisp and remove and drain onto kitchen towel.
Fry the spring onions, chili and ginger for a few seconds in the wok add the calamari back into the wok and throw in the spring onions. Add the garlic and coriander. Toss in the wok and tip out onto a plate.
Serve with the crisp lettuce and cucumber.