Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern. When you’re ready to cook, just under half fill a large sturdy pan with oil and place on a medium-high heat. While it heats, tip 1 heaped Tsp of white pepper and the flours into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick.
When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely add half the garlic for a final minute. Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch. Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion , toss it all together and serve with soy chilli caramel