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Squid Tempura with a Mango Chutney Dip
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
Ingredients
16-18 150 ml 5 fl oz
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
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