Ingredients
- 600g Squid, pineapple cut
- 100g Cornflour
- ½ tsp Chilli powder
- ½ tsp Ground white pepper
- ½ tsp Fine white salt
- Oil for frying
- Cucumber salad:
- 1 Lebanese cucumber
- 1 tbsp LKK Premium soy sauce
- 1 tsp Premium sesame oil
- 1 tsp Mirin
- 1 tsp Chiu Chow oil
- 1 tsp Rice wine vinegar
- 1 tsp Toasted sesame seeds
- To serve:
- ½ cup Kewpie mayonnaise
- ¼ cup Coriander, chopped
- ½ tsp Nanami togarashi
- ½ tsp Salt
- lettuce leaves
Method
- Bruise the cucumber by rolling it gently on a cutting board. Cut into chunks using a rolling cut and place them in a large bowl.
- In a small bowl, prepare the salad dressing by whisking together the soy sauce, sesame oil, mirin, rice wine vinegar, and chiu chow oil to taste.
- Pour the dressing over the cucumber and toss to coat evenly. Sprinkle with toasted sesame seeds. Set aside until time to serve.
- In a small container, combine the cornflour, chilli powder, ground white pepper, and salt. Mix well until fully incorporated.
- Heat oil in a deep pan or wok to 160°C.
- Dredge each piece of squid in the prepared cornflour mixture, ensuring it’s well coated. Carefully place each piece into the hot oil, one at a time.
- Fry the squid in batches for about 90 seconds or until lightly golden. Remove the squid from the oil and place it on a wire tray to drain.
- Increase the oil temperature to 180°C. Return all of the squid to the oil and fry for an additional 30 seconds to achieve extra crispiness. Remove and drain briefly.
- Using a large bowl, toss the crispy squid in the nanami togarashi and salt
- Arrange a layer of lettuce leaves on plates. Top with the squid garnished with coriander.
- Serve the squid with the cucumber salad and a side of Kewpie mayonnaise sprinkled with nanami togarashi for dipping.
Product used in recipe
- S&B - S&B CHILLI PEPPER ASSORTED 15G
