Ingredients

• 2 red chillies
• finely sliced
• 4 garlic cloves
• finely sliced
• 75g/2¾oz caster sugar
• 5 tbsp rice wine vinegar
• 2 medium free-range egg yolks
• ½ tsp sea salt
• 2 tsp rice wine vinegar
• 4 tsp chilli-garlic sauce
• 2 tsp yuzu juice
• 200ml/7fl oz vegetable oil
• vegetable oil
• for deep frying
• 75g/2¾oz plain flour
• 4 medium squid
• cleaned
• quills and beaks removed
• sliced into 0.5cm/½in rings
• 2 medium free-range eggs
• 75g/2¾oz Japanese panko breadcrumbs
• salt and freshly ground black pepper
• 4 spring onions
• thinly sliced
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped coriander
• 1 long red chilli
• finely chopped
• 1 lime
• cut into wedges

Directions

• For the chilli-garlic sauce
• put all the ingredients in a small saucepan with two tablespoons water. Bring to the boil
• then reduce the heat and simmer for a few minutes until the sugar is dissolved. Set aside to cool.
• For the yuzu mayonnaise
• put the egg yolks
• salt
• vinegar
• chilli-garlic sauce and yuzu in a food processor and blend. With the motor still running
• gradually add in the vegetable oil until the mixture has thickened and resembles mayonnaise.
• For the squid
• heat the oil in a deep fat fryer or a deep-sided
• heavy bottomed pan to 190C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Sprinkle the flour onto a plate and season with salt and pepper. Dredge the squid rings in the 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. Season with salt.
• Place the squid onto a serving plate. Drizzle over the yuzu mayonnaise. Garnish with the spring onions
• mint
• coriander and fresh chilli and serve immediately. Place the lime wedges on the side.