Ingredients

• 4 medium squid
• cleaned and sliced into 5mm/¼ in thick rings
• 75g/3oz plain flour
• salt and freshly ground black pepper
• 2 eggs
• beaten
• 75g/3oz panko or Japanese breadcrumbs
• 1 lime
• segmented
• 3 tbsp coriander cress
• 2 tbsp red amaranth cress
• 2 eggs
• yolks only
• ½ tsp sea salt
• 1 pinch white pepper
• 2 tsp rice wine vinegar
• 4 tsp chilli garlic sauce
• 2 tsp yuzu juice
• 200ml/7fl oz vegetable oil
• 200g/7oz Chinese leaf
• finely shredded
• ½ red onion
• very finely sliced
• 2 tbsp very finely shredded mint
• 2 tbsp rice wine vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 lime
• juice only
• salt and freshly ground black pepper

Directions

• For the squid
• heat a deep fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided
• heavy based pan
• until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Season the flour with salt and black pepper.
• Dredge the squid rings with the seasoned flour
• coating thoroughly.
• Dip the floured squid rings into the beaten eggs then straight into the breadcrumbs to coat.
• Lower a few squid rings at a time into the fat fryer
• or hot oil
• and cook for two minutes until golden-brown and crisp.
• Remove the squid rings from the hot oil with a slotted spoon and drain onto kitchen paper.
• For the creamy ponzu dressing
• place all the ingredients
• except the vegetable oil
• into a small food processor and blend to a purée.
• Gradually add in the vegetable oil until a thin mayonnaise forms.
• Check the seasoning and add more yuzu juice if desired.
• For the Chinese leaf salad
• mix together the Chinese leaf
• red onion and mint in a bowl.
• Whisk the rice wine vinegar
• sesame and vegetable oils together with the lime juice then season to taste.
• Pour the dressing over the leaves and mix well.
• To serve
• pile the squid onto a plate and drizzle over the creamy ponzu dressing then pile the salad alongside.