Tempura Squid with Ponzu Dipping Sauce

INGREDIENTS

• 1 tbsp mirin
• 150g plain flour, plus 1 tbsp for dusting
• 2 tbsp lemon juice
• 2 tbsp rice vinegar
• 3 tbsp lime juice
• 300 gm Pacific West Whole cleaned baby lolligo squid
• 400ml lager, cold
• 50g cornflour
• 6 tbsp light soy sauce
• vegetable oil for deep-frying

INSTRUCTIONS

For the tempura squid with ponzu dipping sauce

Mix together the dipping sauce ingredients with 2 tbsp of water. Check for balance – it should be full of flavour but not too strong. Add another 1 tbsp of water if it seems too thick. Rinse the squid and pat dry with kitchen paper. Cut the squid into 5mm-thick rings, pat dry again and tip into a large bowl. Cut the tentacles into bite-sized pieces and add to the bowl. Using a deep fryer or a pan heat oil to 180C. When the oil is hot, add 1 tbsp of flour to the squid and toss well with a pinch of salt. Put the remaining flour and cornflour in a bowl with a pinch of salt, pour in the beer and mix until you can’t see any dry flour’ don’t whisk otherwise you’ll lose the bubbles. A few lumps of flour is fine’ this creates a crisp batter. Drop the squid into the batter in small batches, let the excess drip off, then fry for 3-4 minutes or until lightly golden and crisp. Drain on kitchen paper and fry the rest, bringing the oil back up to temperature first if needed. Serve with the ponzu for dunking.