CALAMARI
60 ml (¼ c) oil
30 ml (2 T) lemon juice
salt and pepper
500 g calamari steaks, sliced in thin strips
cornflour, seasoned with salt and pepper
1 egg yolk, beaten with a little water
500 ml (2 c) sesame seed
CUCUMBER SALAD
½ cucumber, sliced in ribbons
handful chopped mint and coriander leaves
1 small chilli, chopped
a few drops of fish sauce and soy sauce
rice vinegar
a dash of caster sugar
FOR SERVING
Japanese mayonnaise and pickled ginger
CALAMARI
Mix the oil, lemon juice, salt and pepper.
Mix in the calamari strips and marinate for 15 minutes.
Remove calamari from the marinade and pat slightly dry with paper towels.
Roll the calamari in the seasoned cornflour.
Shake off the surplus cornflour well.
Dip the calamari in the egg yolk and then in the sesame seeds.
Chill while you prepare the rest.
Heat a little oil in a pan and fry the calamari, a few pieces at a time, until just done and white.
Cover for a few minutes until done right through.
CUCUMBER SALAD
Mix all the ingredients. Serve with the calamari, Japanese mayonnaise and pickled ginger.
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