1.To prepare squid: Rinse under cold running water. Gently pull tentacles to separate heads from hoods. Remove and discard intestines and quills from hoods. Remove and discard heads and beaks from tentacles, cutting just below eyes so tentacles remain in one piece. Rinse hoods and tentacles under cold running water. Pat dry with paper towel.
2.Cut hoods along one side and lay flat. Using a sharp knife, make shallow diagonal cuts on inside surface of hoods to create a crisscross pattern. Cut into 5cm x 3cm pieces. Combine cornflour, pepper and salt in a bowl. Dust batches of squid in cornflour mixture, shaking off excess.
3.Add enough oil to a medium pan to reach a depth of 6cm. Heat on medium-high to 180°C (or until a cube of bread turns golden in 30 seconds). Place squid in batches into a deep-frying basket. Lower basket into oil and deep-fry 2 minutes, until light golden. Drain on paper towel.
4.Divide squid between paper cones or pile onto a large platter. Top with chilli and coriander and season with pepper. Serve with lime cheeks.