900 g Medium squid or small cuttlefish
3 tablespoons Lime juice
60 g Flour
185 ml Water
90 g Flour for batter
1 teaspoon Salt
1 Egg, lightly beaten
250 ml Oil

Garlic Mayonnaise Dip
4-5 cloves Garlic, finely minced
1 tablespoon Sugar
1 teaspoon Salt
1/2 cup mayonnaise Mayonnaise
1/2 cup sour cream Sour cream

To prepare the Garlic Mayonnaise Dip, combine the ingredients in a bowl, mix well then set aside. Clean the squid or cuttlefish, discarding the ink, heads and tentacles. Slice the squid into 1 cm rings. Marinate in lime juice for 30 minutes. Sprinkle 60 g of flour on the squid and mix lightly. Combine the water, remaining flour, salt and egg in a bowl and mix to form a smooth batter. Heat the oil in a wok. Dip squid rings in the batter. Fry in hot oil in batches or until golden yellow, about 1-2 minutes, being careful not to overcook the squid. Remove form the wok and drain on paper towels. Serve with Garlic Mayonnaise Dip.

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