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|200||mL||Praise Traditional Whole Egg Mayonnaise|
|20||g||Shichimi Togarashi Spice|
|1||each||Crisco Sunola Oil|
Scoop the Praise Whole Egg Mayonnaise into a mixing bowl and add the wasabi. Mix the ingredients together, then place to the side.
To prepare the squid, pull off the wings and remove the skin. During the cleaning process, ensure all of the ink has been removed and rinse them under flowing water.
Lightly slice the squid in a criss-cross pattern, then coat them with the rice flour. Once they have been coated, drop them into the deep fryer with Crisco Sunola Oil at 180 degrees for a couple of minutes, or until they are golden brown.
Once the squid has cooked through, drain them and place them in a bowl with the Shichimi Togarashi Spice and Wakame. Toss the ingredients together to form a light coat of spices on the squid.
Spread the mayonnaise along the plate and then gently place the squid on-top. Lastly, add the lime wedge to the side of the dish to give consumers the option of receiving the extra hit.