Watch our 20-second video for the easiest way to stone an avocado…
Ingredients
- whole squid 2, cleaned
- buttermilk 150ml
- panko breadcrumbs 4 tbsp
- gochugaru or (Korean chilli flakes) ½ tsp or use normal chilli flakes
- vegetable oil for deep frying
- corn tortillas 6
- radishes 6, sliced
- pea shoots a handful
- sesame seeds 2 tsp
gochujang remoulade
- celeriac 1 small head
- radicchio 1 small head
- mayonnaise 3 tbsp
- crème fraîche 3 tbsp
- cornichons ½ tbsp, minced
- capers ½ tbsp, minced
- Dijon mustard 1 tsp
- gochujang (Korean hot pepper paste) 1 tbsp
- rice wine vinegar 1 tsp
- parsley, coriander, chives a handful of each, chopped
- lemon ½, juiced
kimchi guacamole
- avocado 1, halved and peeled
- cherry tomatoes 8, roughly chopped
- spring onions 2, chopped
- coriander small handful of leaves, chopped
- lime 1, juiced
- kimchi 1 tbsp
Method
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Step 1
Cut the squid into rings keeping any tentacles intact and soak in the buttermilk for 2 hours to tenderise.
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Step 2
To make the remoulade, mix all the ingredients together and season well.
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Step 3
To make the guacamole, roughly mash the avocado and then mix with the rest of the ingredients.
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Step 4
Mix the panko and chilli flakes. Shake any excess buttermilk off the squid then drop into the breadcrumbs and toss to coat. Heat oil in a pan no more than ⅓ full to 180C, or until a cube of bread browns in about 30 seconds, and then deep fry the squid until golden.
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Step 5
Warm the tortillas on a griddle or in a hot, dry frying pan. Top with gochujang remoulade, a dollop of kimchi guacamole and the fried squid. Finish with sliced radish and pea shoots. Sprinkle with toasted sesame seeds and a pinch of chilli flakes.
Nutritional Information
- Kcals 621
- Fat 34.5g
- Carbs 36.9g
- Fibre 5.5g
- Protein 33.8g
- Salt 1.3g
