Squid Tempura with a Mango Chutney Dip

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 16-18 cleaned baby squid
  • 150 ml (5 fl oz) natural yoghurt

Method

  • Cut the squid into rings or halve them lengthways, cutting each half into strips.
  • To make the dip, mix together the yoghurt, lime juice and chutney. If you want a smoother dip, blitz the lot in a food processor or blender.
  • Measure 200 ml (