James Martin deep fried squid with yuzu juice and chillies recipe on Saturday Kitchen

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.