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  • 1 heaped tbs sea salt flakes
  • 1 tsp freshly ground white or black pepper
  • 1.2kg (about 6 medium) squid with tentacles, cleaned
  • Vegetable or rice bran oil, for deep-frying
  • ⅓ cup (50g) plain flour
  • 3 to 4 long red chillies, thinly sliced
  • ¼ bunch coriander, leaves picked
  • 2 lemons, cut into wedges
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