Hayden Quinn's Crispy Calamari Burger

Name: Hayden Quinn's Crispy Calamari Burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 cup pickled daikon, cut into matchsticks; 1 cup finely shredded white cabbage; 2 green spring onions, thinly sliced diagonally; 1 1/2 cup Hellmann's Real Mayonnaise; 1 1/2 teaspoons Yuzu Kosho paste; 500 g baby squid, cleaned, cut into 1 cm slices; 100 g rice flour; 200 g panko breadcrumbs; 2 eggs, lightly beaten; salt and pepper, to taste; vegetable oil, for deep-fat frying; 6 sesame seed burger buns, split; 2 tablespoons Japanese sweet katsu style barbecue sauce; 1 lemon, cut into eight wedges

Hayden Quinn's Japanese Crispy Calamari Burger pairs crunchy calamari and tangy Hellmann's mayo for a unique seafood-inspired delight.

NUTRITIONAL FACTS

Serving Size: 6

Amount per Serving

Title	Amount per Serving

6 People

Servings
20 Minutes

Prep Time
10 Minutes

Cooking Time
30 Minutes

Ready In

Slaw

1 cup pickled daikon, cut into matchsticks
1 cup finely shredded white cabbage
2 green spring onions, thinly sliced diagonally

Yuzu Kosho Mayonnaise

1 1/2 cup Hellmann's Real Mayonnaise
1 1/2 teaspoons Yuzu Kosho paste

Calamari

500 g baby squid, cleaned, cut into 1 cm slices
100 g rice flour
200 g panko breadcrumbs
2 eggs, lightly beaten
salt and pepper, to taste
vegetable oil, for deep-fat frying

To Serve

6 sesame seed burger buns, split
2 tablespoons Japanese sweet katsu style barbecue sauce
1 lemon, cut into eight wedges

To make your Yuzu Kosho Mayonnaise, whisk together mayonnaise and Yuzu Kosho Paste in a small bowl until combined. This mixture will give the burger a delicious tangy but creamy sauce that works well with the crispy calamari and fresh slaw.
Put together your slaw by combining all the slaw ingredients in a large bowl, tossing well. Add three-quarters of the Yuzu Kosho mayonnaise and toss to coat. Set aside remaining to serve.
To make the crumbed calamari, place flour, egg and breadcrumbs into separate shallow bowls. Season your flour with salt and pepper. Dip calamari into the seasoned flour mix, dusting in a light even coating; shake off any excess. Then dip into egg and then dip in breadcrumbs, lightly patting down to coat well. Place on a kitchen paper-lined tray.
Fill a bench top deep fryer or large saucepan a third full with vegetable oil. Heat gradually to 180 degrees C.
Cook the calamari, in batches, for 3 minutes or until crisp and golden. Once cooked, carefully remove from oil with a slotted spoon and transfer to a onto a paper towel lined tray. Season well with salt.
To assemble the burger, spread some of the katsu sauce and some of the mayonnaise mixture on the bottom of the bun with katsu sauce and mayo mix, followed by a serving of the slaw and topped with crispy calamari. Drizzle with some more yuzu mayonnaise. Serve with a wedge of lemon and more of that amazing finger-licking Yuzu Kosho mayonnaise.