Ika (calamari) Tempura Recipe
Indulge in our Ika Tempura, featuring tender calamari delicately battered and fried to golden perfection. Each bite offers a satisfying crunch that gives way to the succulent flavor of fresh squid, served with a zesty dipping sauce that enhances its ocean-fresh taste. Perfect as an appetizer or a delightful snack, this dish promises to transport your taste buds to a seaside paradise.
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Ingredients
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Tempura Batter and Calamari
Method
Preparation and Cooking
- 1
Prepare the Calamari
Clean and cut the calamari into rings, ensuring they are uniform in size for even cooking.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water while whisking until just combined. The batter should be lumpy, do not overmix. Add the ice cubes to keep the batter cold.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it is ready.
- 4
Fry the Calamari
Dip the calamari rings into the tempura batter, allowing excess batter to drip off. Carefully place them into the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, approximately 2-3 minutes per side.
- 5
Drain and Serve
Once cooked, remove the calamari with a slotted spoon and drain on paper towels. Serve hot with lemon wedges and your choice of dipping sauce.
