Your standard salt and pepper squid is a thing of the past; adding crunchy, crispy herbs and a touch of chilli is what sets this dish apart.
Serves 8
For the sweet and sour ponzu marinade:
Stir together all ingredients in a small bowl
Let stand overnight then strain
For the squid:
To serve:
Chop the herbs and chilli then fry in hot oil for 5 seconds until crispy