This crispy squid recipe is an all-time favourite, easy to make and fantastic for any dinner party as a snack with drinks or as part of a sharing table.
Serves 2 - Prep time 15 mins - Cooking Time 15 mins
Ingredients
4 Squid Tubes 100g tempura flour 100g cold water or sparkling water Pinch of salt & black pepper Mix chillies thinly sliced for garnish Spring onions for garnish 40g Ponzu sauce ( add, lime zest, lemon zest and bit of fresh chillies for kick)
Method
Defrost the squid, cut them in rings 5mm pcs, dry with kitchen paper. Mix tempura flour with same amount of cold water.
Heat the oil in the wok over medium high heat. When the oil is hot 180 Celsius ( test with a drop of tempura batter it should start to sizzle straight away )
Mix the squid with tempura batter, then add to oil slowly making sure not to crowd the pan as it will reduce the temperature and make them greasy, fry until crispy with golden colour, remove and allow to drain for a few seconds before seasoning with salt and pepper.
Garnish with the spring onions and fresh chills and serve with ponzu sauce.
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