Lay squid tubes on a chopping board and run a knife from top to bottom to open them up. Score squid with a crisscross pattern, cut in half lengthwise, then slice into 1cm-wide strips. Place in a bowl.
To make dressing, whisk all the ingredients with 2 tsp water until combined. Set aside.
Using a mortar and pestle, grind garlic and peanuts until coarsely ground, and set aside. Heat 1 tbsp oil in a wok or heavy-based frying pan over high heat. Cook custard apple in batches, turning, for 2 minutes or until light golden. Transfer to a plate. Add remaining 1 tbsp oil to wok and cook beans and capsicum, stirring, for 4 minutes or until just tender. Stir in ground garlic and nut mixture, then return the custard apple to the wok. Cook, stirring, for 1 minute to combine. Transfer to a bowl with coriander and toss with dressing.
Combine flours, 2 tsp sea salt and 2 tsp pepper in a bowl. Wipe wok clean, then fill one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Toss squid in flour mixture and shake off excess. Working in 3 batches, drop into the oil and fry, turning, for 3 minutes or until light golden and crisp. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
Top salad with eschalots, spring onion and chilli, and serve with squid and lime wedges.
* Substitute 300g frozen soursop, from Asian food shops, drained on paper towel.
* Fried Asian red eschalots are available from selected supermarkets and Asian food shops.
As seen in Feast magazine, Issue 9, pg151.
Photography by Brett Stevens.