Squid tempura with aioli, roasted vine tomatoes and crispy shallots sounds a perfect summer starter from Roy Brett at Dakota for Taste of Edinburgh
1. To make the garlic mayonnaise, peel the garlic then crush with salt on a board to a make a puree. Transfer to a bowl and stir in the mayonnaise; set aside.
2. To prepare the tomatoes, cut the tomatoes in half and place cut-side up on a baking tray sprinkled with a fine coating of sea salt. Drizzle with oil and a little vinegar. Grill under a low heat for about 20 minutes then set aide.
3. Peel the shallot and slice into rounds. Dust with a little flour and deep fry at 190C until crisp. Do not leave hot oil unattended or allow to overheat. Drain on kitchen paper.
4. To prepare the tempura, simply mix the flour, cornflour and water together, adding some crushed ice. Season the squid well, dip into the flour mixture and deep fry at 190C for a minute. Drain on kitchen paper.
5. To serve, arrange the grilled tomatoes around the edge of four plates, place a little garlic mayonnaise in the centre each plate and place the squid on top. Garnish with a little basil and fried shallots.
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Recipe © courtesy of Roy Brett at Dakota
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