Japanese Crispy Calamari Burger

Ingredients

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Method

1. To make your spiced Hellmann’s Mayonnaise, whisk together the 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 crisp calamari and fresh slaw.
2. Put together your slaw by combining all the slaw ingredients in a large bowl, tossing well and coating with the Yuzu Kosho mayonnaise (saving some to serve).
3. To make the crumbed calamari, place flour, breadcrumbs and egg in separate shallow bowls. Season your flour with salt and freshly ground black pepper. Pass calamari through the flour mix, dusting in a light even coating; removing any excess.
4. Then dredge this through egg, and dip in bread crumbs coating well. Place on a lined tray ready to cook.
5. Fill a bench top deep fryer or large pot a third full with vegetable oil. Heat gradually to 180°C.
6. Cook the calamari in batches for three minutes or until crisp and golden. Once cooked, move onto a paper towel lined tray with a slotted spoon. Season well with salt.
7. To assemble the burger, butter the bottom of the bun with katsu sauce and mayo mix, followed by a serving of the slaw and topped with crisp calamari. Serve with a wedge of lemon and more of that amazing finger-licking Yuzu Kosho mayonnaise.