Combine rice flour and spice mix in a bowl. Using a large knife, slit squid hoods along one side; open out flat with inside facing up. Using tip of a sharp knife, score surface in a small diamond pattern, being careful not to cut all the way through. Cut each hood into 4cm squares. Drain on paper towel. Toss squid in flour mixture to coat. over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry squid, in batches, for 2 minutes or until curled and golden. Using a slotted spoon, transfer to prepared tray. a large bowl. Add squid to radish mixture; toss to combine. Spoon mixture onto a large serving platter. Sprinkle with coriander. Serve with Toasted Sesame Dressing

Line an oven tray with paper towel.

Heat oil in a large heavy-based saucepan

Combine radish, fennel and carrot in