James Martin serves up deep fried squid with yuzu juice and chillies on Saturday Kitchen.
The ingredients for the chilli-garlic sauce: 2 red chillies, finely sliced, 4 garlic cloves, finely sliced, 75g caster sugar and 5 tbsp rice wine vinegar.
For the yuzu mayonnaise: 2 medium free-range egg yolks, ½ tsp sea salt, 2 tsp rice wine vinegar, 4 tsp chilli-garlic sauce, 2 tsp yuzu juice and 200ml vegetable oil.
For the deep-fried squid: vegetable oil, for deep frying, 75g plain flour, 4 medium squid, cleaned, quills and beaks removed, sliced into 0.5cm rings, 2 medium free-range eggs, 75g Japanese panko breadcrumbs and salt and freshly ground black pepper.
To serve: 4 spring onions, thinly sliced, 1 tbsp finely chopped fresh mint, 1 tbsp finely chopped coriander, 1 long red chilli, finely chopped and 1 lime, cut into wedges.