Calamari Recipe
Tempura shrimp, garlic dip, tempura green beans
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Ingredients
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Tempura Batter
Tempura Shrimp
Tempura Green Beans
Garlic Dip
Method
Tempura Batter
- 1
Prepare the batter
In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate small bowl, lightly beat the egg and mix with ice-cold sparkling water. Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter should be lumpy; do not overmix. Keep chilled until ready to use.
Tempura Shrimp
- 2
Season the shrimp with salt and pepper.
- 3
Lightly dredge the shrimp in flour and shake off excess.
- 4
Heat vegetable oil in a deep fryer or deep saucepan to 350°F (175°C).
- 5
Dip each shrimp into the tempura batter and carefully place into hot oil. Fry in batches for 2–3 minutes, or until golden and crispy. Do not overcrowd the pan.
- 6
Remove shrimp with a slotted spoon and drain on a paper towel-lined plate. Keep warm in a low oven if needed.
Tempura Green Beans
- 7
Lightly season the trimmed green beans with salt.
- 8
Dredge green beans in flour and shake off excess.
- 9
Dip green beans in the same tempura batter and fry in batches at 350°F (175°C) for 2–3 minutes until crisp and lightly golden.
- 10
Remove and drain on paper towels.
Garlic Dip
- 11
In a small bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, salt, and pepper. Mix well until smooth and creamy.
- 12
Refrigerate for at least 15 minutes before serving to allow flavors to meld.
