1 red chilli, finely sliced
small handful chopped fresh coriander
2 garlic cloves, finely chopped
lemon juice, to taste
½ spring onion, finely sliced
1 tsp Dijon mustard
50²µ/1¾´Ç³ú rice flour
50²µ/1¾´Ç³ú ‘00’ flour, plus extra for dusting
150ml/¼ pint olive oil
vegetable oil, for deep-frying
1 free-range egg yolk
2 small squid