Seafood Karage with Shiragiku miso mayo

100g x Squid prepared into chunks

100g x Prawns butterflied

25g x Shiragiku

10g x Soy sauce

100g x Potato flour

5g x Togarashi

50g x Shiragiku & miso mayo

1. Place the seafood into a bowl and slosh in 20g of the Shiragiku & the soy sauce

2. Dust in the flour then deep fry on at 180 degrees for 2.5 minutes until golden

3. Lift the basket frier & shake off as much excess oil

4. Place the seafood into a bowl and sprinkle over the remaining Shiragiku & Togarashi

5. Plate with a dollop of the mayo