Squid Tempura

Squid

INGREDIENTS:

• Vegetable Oil for deep Frying
• 250 g Tempura flour
• .5 tsp Cayenne Pepper
• .5 tsp Spanish Paprika
• .5 tsp Salt
• 500g Squid
• 1 ea Kiwi peeled and chopped
• 2 ea Eggs white

Lemon and Garlic Mayo

• 200 ml Mayo
• 1 ea  Chopped garlic clove
• 1 ea  Juiced lemon

Method For the Squid, firstly remove all the hard-inner structure of the squid and give the squid a good wash under the running tap. Pull the tentacles separate from the body and cut them into small clusters. Now cut the body length ways to open it up. Lay the squid flat with the inside now facing out and cris-cross lightly with the knife making lite scours in the flesh. Now cut thin strips of squid cutting from top to bottom giving you nice long strips. Place the squid into a container now with the chopped kiwi and give it a good mix around. Allow this to marinade for 12-24 hours, returning to mix it every few hours or so. The acid in the kiwi will help to soften the squid but it wont flavour it or over soften it. Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute. While the oil is heating, place the tempura flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag. Dip the floured octopus into the beaten egg white and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving. Go back