Fried squid recipe
 Dipping the crisp batter of the fried squid in the salted egg mayo is so satisfying! 5 salted eggs180g/6¼oz mayonnaise¼ tsp caster sugar¼ tsp chilli powder 5 salted eggs 180g/6¼oz mayonnaise ¼ tsp caster sugar ¼ tsp chilli powder 55g/2oz cornflour, plus 50g/1¾oz for dredging55g/2oz gram flour1½ tsp baking powder1 tsp salt125ml/4fl oz fridge-cold soda water350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughlyvegetable oil, for deep fryingfew dried curry leaves, to garnish2 red chillies, finely sliced, to garnish 55g/2oz cornflour, plus 50g/1¾oz for dredging 55g/2oz gram flour 1½ tsp baking powder 1 tsp salt 125ml/4fl oz fridge-cold soda water 350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughly vegetable oil, for deep frying few dried curry leaves, to garnish 2 red chillies, finely sliced, to garnish Method To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl.Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes.Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter.Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping.