Deep-Fried Squid with Yuzu Mayonnaise

Crispy fried squid rings served with a tangy, homemade yuzu-infused mayonnaise and fresh herb garnish.

Japanese Seafood Appetiser Fried Squid

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

31.4g

per serving

125.6 g total

Fat

52.7g

per serving

210.8 g total

Protein

28.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

tbsp

Rice Wine Vinegar

tsp

Rice Wine Vinegar

tsp

Chilli Garlic Sauce

homemade mixture from step 1

Dairy

piece

Egg Yolk

free-range

piece

Egg

free-range, beaten

Fruits

piece

Lime

cut into wedges

GrainsCereals

Plain Flour

Panko Breadcrumbs

Japanese style

Liquids

tsp

Yuzu Juice

NutsSeeds

clove

Garlic

finely sliced

0.5

tsp

Sea Salt

tbsp

Mint

finely chopped

tbsp

Coriander

finely chopped

OilsFats

200

Vegetable Oil

unit

Vegetable Oil

for deep frying

Seafood

piece

Squid

cleaned and sliced into 0.5cm rings

Vegetables

piece

Red Chilli

finely sliced

piece

Spring Onion

thinly sliced

Method

Serve squid garnished with onions, herbs, chilli, lime, and yuzu mayonnaise drizzle.

Heat deep-frying oil to 190°C.

Season flour with salt and pepper and dredge squid rings to coat.

Beat eggs in a bowl and place panko breadcrumbs on a separate plate.

Blend yolks, salt, vinegar, sauce, and yuzu, then slowly whisk in oil to emulsify.

Boil chillies, garlic, sugar, vinegar, and 30ml water until sugar dissolves, then cool.

Dip squid in egg, then coat thoroughly in panko breadcrumbs.

Fry squid in batches for 2 to 3 minutes until golden and drain on paper.