Delicious crispy squid served alongside a zingy ponzu dressing makes the perfect starter for a dinner party.
Ingredients
- For the creamy ponzu dressing
-
- 2 free-range
egg yolks - ½ tsp sea
salt - pinch
white pepper - 2 tsp
rice wine vinegar - 4 tsp ready-made
chilli-garlic sauce - 2 tsp yuzu juice (available from some supermarkets and Asian grocers, or specialist online retailers), or to taste
- 200ml/7fl oz
vegetable oil
- 2 free-range
- For the squid
-
vegetable oil, for deep frying - 75g/3oz
plain flour - salt and freshly ground
black pepper - 4 medium
squid, cleaned, quills and beaks removed, sliced into 0.5cm/½in rings - 2 free-range
eggs - 75g/3oz Japanese panko
breadcrumbs
Preparation method
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For the creamy ponzu dressing, blend all of the dressing ingredients, except the vegetable oil, to a smooth purée in a food processor.
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With the motor still running, gradually pour in the vegetable oil in a thin stream, until the mixture has thickened and resembles mayonnaise. Season, to taste, with more yuzu juice, as required. Chill until needed.
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For the squid, heat the oil in a deep fat fryer to 190C/374F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper.
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Dredge the squid rings in the seasoned flour until completely coated, shaking off any excess.
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Beat the eggs in a bowl, then sprinkle the Japanese panko breadcrumbs onto a separate plate.
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Dip each floured squid ring first in the beaten egg, then dredge it in the panko breadcrumbs until completely coated.
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Carefully lower the coated squid rings, in batches, into the hot oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining coated squid rings.
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To serve, divide the crispy breadcrumbed squid equally among four serving plates. Drizzle over the creamy ponzu dressing. Serve immediately.
Top recipe tip
Yuzu is a sour Japanese fruit about the size of a tangerine. If you cannot find fresh yuzu, it can be bought as a paste or juice from specialist retailers.