Squid Tempura Recipe
Make Squid Tempura Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Squid Preparation
Batter
Frying
Dipping Sauce
Method
Squid Preparation
- 1
Prepare the Squid
Rinse the fresh squid under cold water to remove any grit, then pat dry with paper towels. Cut the squid into rings or strips, depending on your preference. Place the cut squid into a bowl and season with salt and black pepper. Let it marinate for about 15 minutes.
Batter
- 2
Make the Tempura Batter
In a large bowl, combine the all-purpose flour, cornstarch, and baking powder. Gradually add the ice-cold water to the dry ingredients while stirring gently. Be careful not to overmix; the batter should be slightly lumpy for the best texture.
Frying
- 3
Heat the Oil
In a deep frying pan or a wok, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small spoonful of batter into it; if it sizzles and rises to the surface, the oil is ready.
- 4
Fry the Squid
Dunk each piece of marinated squid into the tempura batter, allowing any excess to drip off. Carefully place the battered squid into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 2-3 minutes or until golden brown and crispy. Remove the squid with a slotted spoon and drain on paper towels.
Dipping Sauce
- 5
Prepare the Dipping Sauce
In a small bowl, mix together the soy sauce and mirin. Add the grated daikon radish for texture and flavor. Serve with wasabi on the side for those who enjoy a spicy kick.
