- 500ml/18fl oz vegetable oil, for deep frying
- 150g/5½oz self-raising flour
- sparkling water
- 100g/3½oz squid, cleaned, cut into rings
- sea salt, for sprinkling
- 150g/5½oz basmati rice, cooked according to packet instructions
- 1 lime, zest and juice
- large handful fresh coriander, chopped
- vegetable oil, for oiling
- lime wedges and fresh coriander, to garnish
- For the squid tempura, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the flour into a large mixing bowl and whisk in enough sparkling water to make a batter the consistency of double cream.
- Dip the squid rings into the batter to coat, shake off any excess and carefully place into the hot oil. Deep fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with sea salt.
- For the citrus rice, place the hot rice into a large bowl and stir in the lime zest and juice and the coriander.
- Lightly oil a ramekin, place the rice mixture into the ramekin and press down slightly.
- To serve, turn the rice out onto a serving plate, top with the tempura squid and garnish with lime wedges and fresh coriander.