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Tempura squid with chilli jam & lime

Made at J Sheekey | Serves 4

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400g cleaned squid, diced (you can ask your fishmonger to prepare this or you can buy frozen squid, already prepared)
2 limes
Maldon salt flakes & freshly ground black pepper

Chilli jam
200g red onions, sliced
120g fresh ginger, grated
4 medium-sized mild chillies, seeded and chopped
400g fresh plum tomatoes, chopped
4 garlic cloves, peeled and crushed
1 tbsp red chilli flakes
200g caster sugar
40g brown sugar cubes
250ml rice wine vinegar
20ml fish sauce
15ml extra virgin olive oil

For the tempura batter
150ml tempura flour
Iced water


For the chilli jam
To make the chilli jam, place all the ingredients (except the olive oil) into a heavy-bottomed saucepan. Bring to the boil and cook on a medium heat for 30 to 40 minutes. Remove from the heat and liquidise until smooth. Return to the saucepan and continue to cook on a low heat for a further 10 to 15 minutes.

Place into a covered bowl or kilner jar, cover with the olive oil and put into the fridge to cool. This can be made well in advance and used for many different dishes.

For the tempura batter
For the batter, slowly add iced water to tempura flour in a large bowl. Whisk continuously, until you get a pouring cream consistency.

Pour 6cm of oil into a medium-sized heavy-bottomed saucepan or a deep fat fryer. Heat to 160°C. If using a saucepan, please be careful as the oil will be very hot. Dip the squid into the batter. Fry in small batches until golden brown. Remove with tongs and place onto kitchen paper to soak up any excess oil.

Season the squid and serve whilst hot with the chilli jam in a dipping bowl on the side and half a lime each.


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