1. Mix the cornflour with the chilli and five-spice powders, ground turmeric, and celer salt. Season with salt and pepper.
2. Wash the squid and pat them dry. Open out, score the inside surfaces and cut the squid into 2.5cm pieces.
3. Heat the oil for deep-frying in a deep-fat fryer or wok to 190 degC or until a cube of day-old bread browns in 20 seconds.
4. Coat the squid pieces and the tentacles in the cornflour mixture and deep fry in batches for 45-60 seconds for until the squid pieces turn a light golden colour. A good rule of thumbs is that the pieces are ready when the bubbling sound dies away. Be careful not to overcook or the squid will turn rubbery.
5. Drain on kitchen paper. Keep warm ina low oven until all the batches are fried. Pile the squid onto small warm dishes and garnish each with chopped coriander leaves, finely chopped red pepper or chillies, lime zest , and a wedge of lime.