Serves 2 - Prep time 15 mins - Cooking Time 15 mins
4 Squid Tubes
100g tempura flour
100g cold water or sparkling water
Pinch of salt & black pepper
Mix chillies thinly sliced for garnish
Spring onions for garnish
40g Ponzu sauce ( add, lime zest, lemon zest and bit of fresh chillies for kick)
Defrost the squid, cut them in rings 5mm pcs, dry with kitchen paper. Mix tempura flour with same amount of cold water.
Heat the oil in the wok over medium high heat. When the oil is hot 180 Celsius ( test with a drop of tempura batter it should start to sizzle straight away )
Mix the squid with tempura batter, then add to oil slowly making sure not to crowd the pan as it will reduce the temperature and make them greasy, fry until crispy with golden colour, remove and allow to drain for a few seconds before seasoning with salt and pepper.
Garnish with the spring onions and fresh chills and serve with ponzu sauce.