Salt and Spice Squid Rings with Wasabi Mayonnaise


Serves 3-4


Salt and Spice Mix
1 teaspoon chilli flakes
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
¼ cup rock salt

Wasabi Mayonnaise
1 egg yolk
1 tablespoon white vinegar
½ cup Alfa One Rice Bran Oil
1 teaspoon wasabi paste

1kg pack frozen squid rings
¼ cup cornflour
Alfa One Rice Bran Oil


Salt and Spice Mix

Place the chilli flakes, cumin, fennel, coriander seeds and peppercorns in a small food processor or mortar and pestle. Grind until coarsely broken up. Add the salt and continue to grind until the salt and spices are finely ground. Store in an airtight container until ready to use.

Wasabi Mayonnaise

Mix the egg yolk and vinegar together in a food processor or bowl. With the food processor motor running, slowly add the oil in a thin steady stream until the mayo is thick or slowly whisk the oil in if not using a food processor. Mix in the wasabi paste until combined.

Toss the frozen squid rings in the cornflour to coat.

Heat enough oil in a wok or deep pan to deep fry the squid rings a few at a time, cooking for about 2 minutes until golden and just cooked. Drain on absorbent paper. Sprinkle over the salt and spice mix and serve with Wasabi Mayonnaise.