Ingredients

• 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
• 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

Directions

• For the creamy ponzu dressing
• blend all of the dressing ingredients
• except the vegetable oil
• to a smooth purée in a food processor.
• 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.
• 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.)
• Sprinkle the flour onto a plate and season
• to taste
• with salt and freshly ground black pepper.
• Dredge the squid rings in the seasoned flour until completely coated
• shaking off any excess.
• Beat the eggs in a bowl
• then sprinkle the Japanese panko breadcrumbs onto a separate plate.
• Dip each floured squid ring first in the beaten egg
• then dredge it in the panko breadcrumbs until completely coated.
• 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.
• To serve
• divide the crispy breadcrumbed squid equally among four serving plates. Drizzle over the creamy ponzu dressing. Serve immediately.