Salt & Pepper squid.
I can't actually find the recipe I use, it has been a while since I needed to refer to it. You can use prawns if you don't like squid, but I like squid.
The batter should be very light, I use cornflour, egg, and a little water, seasoned with szechwan/sichuan pepper and salt. (the batter should actually be quite dry when you do the coating, so it is more like putting on damp eggy-cornflour, rather than dipping stuff in wet batter - at least that is the way I find it works best). And fry at a high heat in a wok or similar heavy-based pan.
Garnish is finely chopped red chillies and garlic and shredded spring onions (put those garnish items in the pan at the last minute). The dish should be spicy hot, a bit salty, a bit of a crunch on the very light batter, and squid absolutely tender (it only needs 2 minutes on a high heat to cook to perfection if cut into strips or rings as for this recipe).