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Clean your squid. Remove the tentacles and slice the tubes in half. Cross-hatch the inside of the tubes with a sharp knife, then cut everything into triangles.
In a bowl, combine the onion powder, garlic powder, red chilli powder, salt, white pepper, and tempura flour.
Toss the squid and tentacles in the dry mix, then shake off the excess flour.
Heat vegetable oil in a deep pan to 180°C and fry the squid in batches for 1–2 minutes until golden and crispy.
Drain the squid on paper towels, garnish with sliced chilli, coriander, and lime cheeks.
Serve immediately.