Squid Tempura Recipe
Make Squid Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Squid Preparation
Tempura Batter
Frying
Method
Squid Preparation
- 1
Clean the Squid
Rinse the fresh squid under cold water and pat dry with paper towels. Remove the head and innards. Cut the body into rings about 1 cm thick. If using whole squid, slice the body open and flatten it out.
- 2
Season the Squid
In a bowl, season the squid rings with salt and black pepper. Set aside to marinate for about 15 minutes.
Tempura Batter
- 3
Prepare the Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. In a separate bowl, lightly beat the egg and then mix it with the cold water. Gradually add the egg mixture to the flour mixture, stirring gently until just combined. The batter should be lumpy; do not overmix.
Frying
- 4
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). Use a thermometer for accuracy.
- 5
Fry the Squid
Dip each squid ring into the batter, allowing excess to drip off. Carefully place the battered squid into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, remove the fried squid from the oil and drain on paper towels. Serve immediately with dipping sauce of choice.
