- In a large bowl, combine the red cabbage, carrot, red onion and coriander. Drizzle with lime juice and olive oil, season with salt and pepper, and toss well. Set aside to marinate while you prepare the squid.
- In a large bowl, mix the plain flour, cornflour, a few good grinds of black pepper, sea salt and Chinese five spice. Toss the squid rings in the flour mixture, ensuring each piece is well coated. Shake off any excess.
- Heat a generous layer of vegetable oil in a large frying pan over medium-high heat. Once hot, fry the squid in batches for 1–2 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Season immediately with a little extra salt.
- Pile the crispy squid onto plates alongside the slaw, a lemon wedge a spoonful of aioli and a sprinkle of parsley.
