INGREDIENTS
450g/1lb squid tubes
vegetable oil , for deep-frying
1 egg, white only, whisked
250ml/9fl oz iced water
110g/4oz plain flour, sifted
salt and pepper
limes, to serve
For the Dipping Sauce-
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tsbp chopped coriander
1 tsp chopped fresh ginger
1 clove garlic, finely chopped
½ lime, juice only
Recipe continues
METHOD
Preheat a deep-fat fryer to 190C/375F. If you don't have one, heat at least 5cm/2in of oil in a large wok or saucepan and use cubes of bread to test when the oil is hot enough. CAUTION Do not leave hot oil unattended and never fill the pan more than one third full of oil.
Prepare the batter mix the flour and water until a smooth paste (ribbon stage where it coats the back of a spoon). Fold the egg white in with some salt and pepper.
Slice the squid tubes open and roughly chop into small pieces. Immerse the squid in the batter mixture. Take out, drain off any excess batter and immediately drop into the hot oil in the deep-fat fryer. Cook for about 3-4 minutes until nicely coloured. Using a fork, pick out each piece and place it on kitchen paper to drain.
Repeat until all your calamari are cooked.
Mix all the dipping sauce ingredients together and serve with the calamari and garnish with wedges of lime.