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Tempura squid salad cups with summer vegetables and melon salsa

Tempura squid salad cups with summer vegetables and melon salsa

Jody has upped the sunshine ingredients for this summery recipe


  • 1 large baby gem lettuce, outer leaves removed, reserve 4 larger leaves
  • 3 squid, ask a fishmonger to fillet and clean them
  • 1 packet tempura batter mix
  • 80ml sparkling water
  • Handful of sugar snaps, blanched and sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 kohlrabi, peeled and cut into matchsticks
  • 1 tbsp apple cider vinegar, mixed with 1 tbsp olive oil and a pinch of sugar
  • Vegetable oil for frying

For the salsa

  • 1 ripe melon, diced
  • 1 small red chilli, finely diced
  • Few sprigs of fresh coriander
  • 1/4 red onion, finely diced
  • 1 large tomato, deseeded and diced
  • Zest and juice of 1/2 lime
  • Lime wedges, to serve


To make the salsa

  1. Make the salsa by mixing all the ingredients together and then set aside.

To make the tempura squid

  1. Mix the sparkling water in about three heaped tablespoons of the batter mix, or until you have a dropping consistency.
  2. Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180°C, or until a piece of bread browns in about 45 seconds.
  3. Slice the squid into rings and coat in the tempura batter. Fry in batches, separating with heatproof utensils so the squid doesn't stick together. Cook for 2–3 minutes, or until crisp and lightly coloured.
  4. Remove, drain on some kitchen paper, then season with salt and pepper.

To serve

  1. Arrange the salad leaves on four small plates. Place the veg over the salad leaves and drizzle with the cider vinegar mixture.
  2. Top with the crispy squid, and serve with a lime wedge and the melon salsa.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now