This is my ultimate go to when I want something quick, easy and 100% delish.

Feeds: 2

Cooking time: 10 – 15 minutes

Ingredients

• 2 tbsp. coconut oil
• 200g squid
• 1 tsp. chinese 5 spice
• 1 tsp. crushed chili
• 2 tbsp. sesame seeds
• 1 egg
• Himalayan salt and black pepper
• 20g unhulled tahini
• Juice half a lime

For the squid

Method

• Cut the squid in to strips, rings or thin pieces, depending on the cut that you have
• Combine sesame seeds, tapioca flour, chinese 5 spice, and salt and pepper. Spread this mixture over a plate or dish
• In a separate bowl, whisk the egg
• Place the cut squid pieces in to the bowl with the egg and coat thoroughly
• Remove the egg coated squid pieces 1 by one and place them in to the flour and spice mixture, coat well
• Heat 1 tbsp of the coconut oil in a fry or wok on a medium-hot heat
• Piece by piece, add the squid to the hot oil and allow to fry until they turn to a golden colour, removing each piece as it turns to avoid over cooking.

For the dressing 

Method

• Melt the second tbsp. of coconut oil
• In a glass jar combine the melted coconut oil with the the tahini, lime juice, chili and a pinch of salt
• Place the lid on the jar and shake well to create a runny consistency

Serve the squid on a bed of shredded iceberg lettuce drizzled with the dressing.