- 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
- 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.