Crispy squid, plum sauce, basil, lime.
Ingredients
140g Squid portion, cleaned and finely criss-cross scored
Milk for marinating
Gluten free flour for coating squid seasoned with salt and freshly ground pepper
30g Plum sauce
20g Lime Mayo
3x Crispy basil leaves, crumbled to flakes
1g Togarashi chilli
0.5g Sumac
1x Lime cheek
MOP
- Remove the prepped squid from the milk directly into the seasoned gluten free flour ensuring the squid is thoroughly coated in the flour. Place the squid in the fryer at 180c and fry till golden brown, 3- 4 minutes maximum.
- Remove the squid from the fryer to a jay cloth and season with black pepper and togarashi seasoning
- Plate on a small dish as per the photo above ensuring that you finish with the sumac.
Lime Mayo.
Ingredients
400g Homemade mayo
72g Lime juice
MOP
- Combine ingredients thoroughly and refrigerate till needed
Waiters Notes
Crispy squid, plum sauce, basil, lime
Allergies: shellfish, egg, mustard, sulphites, dairy, sesame