1-cm/½-in piece fresh root ginger, peeled and chopped
1 red chilli, chopped
2 garlic cloves, crushed
1 free-range egg white
400g/14oz baby squid, cleaned, bodies and tentacles separated
2 spring onions, finely chopped
2 slices white bread, about ½-in thick
50g/1¾oz black sesame seeds
vegetable oil, for deep-frying
salt and freshly ground black pepper
For the cucumber pickle, heat the oil in a frying pan and cook the chilli, garlic and cucumber for a minute. Add the nuts, soy sauce, vinegar and sugar. Season and stir to combine. Leave to cool.
For the squid toasts, place the ginger, chilli, garlic and egg white in a food processor and blitz. Add the squid bodies and pulse again until smooth. Transfer the mixture to a bowl, season and stir in the spring onions.
Cut the crusts off the bread and cut the bread into small rectangular pieces. Spread the squid mixture generously on the bread pieces.
Preheat the deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Sprinkle the sesame seeds over the bread pieces and carefully place in the deep-fat fryer. Deep-fry until golden and then transfer to a plate lined with kitchen paper. Dust the tentacles with the cornflour and deep-fry separately and also transfer to the lined plate.
Slice the toasts into fingers and serve with the tentacles immediately, with the cucumber pickle on the side.