Crispy Breadcrumbed Squid with Creamy Ponzu Dressing

Crispy panko-coated squid rings served with a smooth, zesty ponzu and chilli-garlic mayonnaise dressing.

Seafood Appetiser Fried Squid Panko Japanese-Inspired

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

29.7g

per serving

118.6 g total

Fat

60.1g

per serving

240.2 g total

Protein

25.6g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Rice Wine Vinegar

Chilli-Garlic Sauce

Ready-made

Dairy

piece

Egg Yolks

Free-range

piece

Eggs

Free-range, beaten

GrainsCereals

Plain Flour

Panko Breadcrumbs

Japanese style

Liquids

Yuzu Juice

Or to taste

NutsSeeds

2.5

Sea Salt

For the dressing

pinch

White Pepper

OilsFats

200

Vegetable Oil

For the dressing

500

Vegetable Oil

For deep frying

Seafood

400

Squid

Cleaned, quills and beaks removed, sliced into 0.5cm rings

Method

Blend all dressing ingredients except the vegetable oil into a smooth purée.

Gradually stream in the vegetable oil while blending until the mixture thickens like mayonnaise.

Season the dressing with extra yuzu juice and chill until needed.

Heat frying oil in a deep fryer to 190°C.

Season the flour with salt and pepper on a plate.

Dredge the squid rings in the seasoned flour and shake off the excess.

Dip each floured ring into the beaten eggs and then into the panko breadcrumbs.

Fry the rings in batches for 2 to 3 minutes until golden-brown.

Drain squid on kitchen paper and serve immediately with the dressing.