Crispy fried squid with green chilli, lime and watercress

Trim the baby squid into bite size pieces.

Combine the potato starch and dried seaweed and toss the squid lightly in the mixture to coat.

Pour in about 1 inch of grapeseed oil into a wok and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. Fry the squid, in batches, until golden-brown and crisp. Remove and drain on kitchen paper.

Grate some lime zest over the warm squid and sprinkle over the shichimi togarashi.

In another bowl combine the watercress and red onion. Add the squid and toss together, then squeeze over some lime juice. Top with the green chilli and another pinch of shichimi togarashi.