Tempura Squid Rings with a Lemon Mayonnaise

Ingredients

• 1 Moray Seafoods Baby Squid: 4 prepared squid pouches
• 1 egg
• 1 cup ice water
• 1 cup plain flour, sifted
• 1/4 cup plain flour, for dusting
• Salt and pepper
• 90g Mayonnaise (See recipe below).
• 2 lemon wedges.

For the Homemade Mayonnaise:

• 2 Egg yolks.
• 1 tsp English mustard.
• Pinch salt, sugar and white pepper.
• 1/2 lemon juice.
• 50ml Extra virgin olive oil Or Rapeseed oil.
• 250ml Sunflower oil.

Preparation

1. If squid is frozen defrost in fridge using package guidelines ready for cooking.
2. Slice the squid pouches into 5mm rings.
3. Beat the egg in a bowl. Add the ice water to the bowl and mix into the egg. Add the sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.
4. For the lemon mayonnaise: Place egg yolks, mustard, salt, sugar and a squeeze of your lemon in a bowl and whisk well together. Place both oils in one jug and pour slowly to start with onto the egg yolk mixture in a steady stream whisking all the time until. You will have a thick emulsified shiny mayonnaise at the end. Chef Tip: If too thick add some boiled water to thin down. Check seasoning and add more lemon juice if required, cover and place in fridge.

Cooking Directions

1. Set a deep fat fryer to 180oc, or fill a deep pan with vegetable oil and carefully heat to 180oc.
2. Season the flour for dusting with a pinch of salt and pepper, then lightly dust the squid rings.
3. Shake off any excess flour before dipping into the batter then carefully place into the hot oil. Deep fry for 2-3 minutes.
4. Using your fryer basket or a slotted spoon, scoop out the tempura rings and place on kitchen towel to drain off excess oil.
5. To serve place Tempura squid rings on dish with lemon wedge and serve with lemon mayonnaise in a ramekin dish.