Serves 4
Ingredients
Purée of fried squids
4 squid, big
100g flour
80g corn starch
200ml sparkling water, iced
100ml fish stock
Extra virgin olive oil
Salt
King prawns in tempura
8 king prawns
Extra virgin olive oil
Salt, to season
Pepper, to season
Garnish
Mizuna salad
2 stalks crispy celery
Lemon juice
Method
Purée of fried squid
Grasp the squid tail in one hand and the head in the other. Firmly pull apart with a slight twisting motion. Clean the heads and remove the eye. Grill one head on both sides and keep apart. Prepare a batter with flour, 50g of corn starch and iced sparkling water. Dip the squid heads and tentacles into the batter and fry in extra virgin olive oil. Wipe off oil in excess with paper towel. Heat the fish stock, add the remaining corn starch and thicken. Mix the fried squid with the squid head previously grilled and the fish stock to obtain a smooth and homogeneous purée.
King prawns in tempura
Shell the king prawns and clean them, removing channels on back. Dip them in the same batter previously used for the squid and fry them in extra virgin olive oil until golden. Wipe off oil in excess with paper towel.
Crispy celery
Clean, wash and peel the celery stalks. Cut into julienne and place it in a bowl of iced water and stand until crisp (20-30 minutes). Add more ice if necessary to keep water ice-cold.
To serve
Place the purée of fried squids on the bottom of the platter and put the king prawns in tempura over it. Garnish with the crispy celery, mizuna salad and lemon juice sprayed with a vaporiser.
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