Tempura squid with garlic aioli recipe
 Angela shows you how to prepare and cook squid in a light crisp batter with a garlic mayo for dipping. If you want to save time, buy ready-prepared squid and this recipe is ready in minutes. 50g/1¾oz rice flour50g/1¾oz ‘00’ flour, plus extra for dusting200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 50g/1¾oz rice flour 50g/1¾oz ‘00’ flour, plus extra for dusting 200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 1 free-range egg yolk1 tsp Dijon mustard150ml/¼ pint olive oil 2 garlic cloves, finely choppedlemon juice, to tastesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp Dijon mustard 150ml/¼ pint olive oil 2 garlic cloves, finely chopped lemon juice, to taste salt and freshly ground black pepper 1 red chilli, finely sliced½ spring onion, finely slicedsmall handful chopped fresh coriander 1 red chilli, finely sliced ½ spring onion, finely sliced small handful chopped fresh coriander Method First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid.For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces.For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander.