Cut the squid tubes open and score the inside of the tubes in a diamond pattern, taking care not to cut through the squid. Cut the squid into bite size pieces. Combine the oatmeal with the seasoning. Coat the squid in the beaten eggwhite and toss through the seasoned oatmeal.
Wash and dry the watercress and place in a bowl. Combine the sesame and 2 tbsp tea oils, lemon juice and rice vinegar together and toss through the watercress.
Heat the 1/3 - Ĺ cup refined Camellia tea oil and cook the squid in batches. Blot the squid of any excess oil and serve over the watercress.
Serve with lemon wedges.
Note: Refined camellia tea oil has a high smoke point and is suitable for frying. Unlike many other oils, however, it is not refined using numerous chemical solvents.