2 tablespoons finely chopped fresh coriander, plus extra to garnish
lime wedges, to serve
8 tablespoons sweet chilli sauce
salt and pepper
Fill a large, deep heavy-based saucepan a third full with vegetable oil and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.
Drain the squid rings very well. Place the cornflour on a plate and season well with salt and pepper. Toss the calamari in the seasoned cornflour and place on a separate plate.
Beat the eggs thoroughly in a bowl, then add the lime rind and coriander and beat again. Beat in 2 tablespoons of the seasoned cornflour. Dip the squid rings in the batter to coat, quickly add to the hot oil and deep-fry in 2–3 batches, depending on the size of the pan, for 3–4 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, mix the lime juice with the chilli sauce and place in a small serving bowl.
Serve the calamari hot, scattered with coriander to garnish, with lime wedges and the chilli sauce for dipping.