- 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
- 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.