Serves 4 Ingredients 4 medium-sized squid, cleaned. Batter 55g/ 2oz Cornflour 55g / 2oz Plain flour 1 Pinch Malden sea salt 1 Red chilli, finely chopped 2 Eggs 1 Tablespoon finely chopped coriander Oil for deep fat frying* Dipping Sauce 3 Tablespoons pomegranate juice 1 Tablespoon lime juice 2 Teaspoons runny honey 1 Spring onion, finely diced 1 Tablespoon chopped mint 1 Tablespoon chopped coriander 1 Teaspoon fresh ginger, finely grated Garnish Chopped mint & coriander Lime wedges Malden sea salt
1. Cut the squid into bight size pieces. Dry well and refrigerate until needed. 2. Whisk the batter ingredients together until lump free and store in fridge. 3. Mix the dipping sauce ingredients together and reserve. 4. Heat the oil in a deep fryer until a cube of white bread takes 30 seconds to brown* 5. Dip the squid pieces in the batter before frying in batches for 1 minute or until golden brown & crisp. 6. Drain well on absorbent paper and season with sea salt. 7. Sprinkle with chopped herbs and serve with the dipping sauce & lime wedges. *Deep fat frying can be dangerous. Never leave the pan unattended while switched on and always have a fire blanket or tight fitting lid to hand in case of fire. Never attempt to extinguish fat fires with water. Recipe by Neil Armstrong, Ito Director of Food From ITO Restaurant, London