Squid, wasabi mayo, house hot sauce
Ingredients
Squid batch
120g Squid portion, cleaned and finely criss-cross scored
60g Milk
50g Flour (gluten free)
30g Wasabi mayo
30g. Korean hot sauce
2g Salt
2g. coriander (picked)
1g. Angel hair pepper
1/6. Lime
MOP
- Remove the prepped squid from the milk directly into the gluten free flour ensuring the squid is throughly 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 clothe and season with fine salt.
- Plate on a small dish as per the photo, wasabi mayo in a clear glass bowl.
- Finally add the Korean hot sauce drizzled onto and garnish with the coriander/ angel hair peppers and a 1/6th lime.
- Serve
Wasabi mayo
Ingredients
500g Homemade mayo
30g Wasabi
20g Lemon Juice
MOP
- Combine ingredients thoroughly and refrigerate till needed
Korean hot sauce
Ingredients
100g. Sugar
197g Gochujang
14g Lemon juice
8g Salt
30g. Water
5g. Fish sauce
110g. Butter, cubed
MOP
- In a sauce pan caramelise the sugar until golden brown
- Whisk the second lot of ingredients into the caramelised sugar until combined
- Whilst the pan is on the heat finally whisk in the cubed butter ensuring this emulsifies
Waiters Notes
Crispy squid with wasabi mayo, chilli and coriander
Allergies: crustaceans, egg, mustard, sulphites, Dairy, Soy, fish