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Ingredients
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Calamari
Tempura Vegetables
Yuzu Thai Chili Sauce
Method
Calamari
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs and mix in the cold water. Gradually whisk the wet ingredients into the dry ingredients until smooth.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Calamari
Dip each calamari ring into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Tempura Vegetables
- 5
Prepare the Vegetables
Wash and cut the mixed vegetables into bite-sized pieces.
- 6
Make the Tempura Batter
In a bowl, mix the all-purpose flour with cold water and salt until just combined. The batter should be lumpy.
- 7
Fry the Vegetables
Heat vegetable oil in a deep frying pan to 180°C (350°F). Dip each vegetable piece into the tempura batter, allowing excess to drip off. Fry in batches until crispy and light golden, about 2-3 minutes. Remove and drain on paper towels.
Yuzu Thai Chili Sauce
- 8
Mix the Sauce
In a small bowl, combine yuzu juice, Thai chili sauce, honey, soy sauce, and sesame oil. Whisk until well blended.
