Entertaining

Tempura squid with ponzu

Name: Tempura squid with ponzu
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 600g squid tubes, cleaned; 150g tempura batter mixture (we used Ayam, from supermarkets); Sunflower oil, to deep-fry; Shichimi togarashi (Japanese spice mix), to serve; Juice of 1 lime; 20.00 ml each rice wine vinegar; 1 tsp fish sauce; 1 small chilli, seeds removed, finely chopped

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by Valli Little

delicious. team

Nov 25, 2016

Get the party started with these tempura squid canapés. They will please even the toughest foodie crowd.

600g squid tubes, cleaned
150g tempura batter mixture (we used Ayam, from supermarkets)
Sunflower oil, to deep-fry
Shichimi togarashi (Japanese spice mix), to serve

Ponzu

Juice of 1 lime
1 tbs each rice wine vinegar, mirin and light soy sauce
1 tsp fish sauce
1 small chilli, seeds removed, finely chopped

Method

1.

Cut each squid tube in half lengthways. Lay flat on a work surface and, using a sharp knife, score the insides in a diamond pattern and slice each squid piece into 10-12 pieces.
2.

For the ponzu sauce, combine all the ingredients in a bowl.
3.

Toss squid in 1/4 cup (35g) tempura batter mixture, shaking off any excess. Return excess to the rest of the tempura batter mixture. Prepare batter according to the packet instructions.
4.

When ready to serve, heat oil in a large pan or wok to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). In batches, dip squid in batter, allowing excess to drip off, then deep-fry for 4 minutes, or until crisp and golden. Drain on paper towel.
5.

Serve squid hot, dusted with shichimi togarashi and with ponzu on the side.