Put tapioca and water in a saucepan. Bring to the boil over medium heat, then reduce heat to low and cook for approximately 15 minutes until the tapioca pearls turn translucent and the mixture thickens. Stir constantly. Add the squid ink with a pinch of salt and cook, stirring, for a further 1-2 minutes until combined. Spread mixture in a thin layer onto a baking tray lined with baking paper, allow to dry overnight.

Once the mixture is dry, heat sunflower oil to 180c in a deep fryer or saucepan. Tear dried tapioca sheet into small pieces and deep-fry in batches until puffed. Drain on paper towel.