Squid Tempura Recipe

Time40m

Serves4

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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1
Clean the Squid
Begin by cleaning the squid. Remove the head and innards, then peel off the outer skin. Cut the squid body into rings, about 1 cm thick. If using squid tubes, slice them open and cut into strips.
2
Pat Dry
After cutting, pat the squid pieces dry with paper towels to remove excess moisture. This will help achieve a crispier tempura.

3
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk until well-blended.
4
Add Water
Slowly add the ice-cold water to the dry ingredients while whisking gently to create a batter. The batter should be slightly lumpy; avoid overmixing to keep it light.

5
Heat Oil
In a deep frying pan or pot, 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; it should sizzle and rise to the surface.
6
Dip and Fry
Dip each piece of squid into the batter, allowing excess to drip off. Carefully place the battered squid into the hot oil, frying a few pieces at a time to avoid overcrowding.
7
Cook Until Golden
Fry the squid for about 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the squid from the oil and place them on a plate lined with paper towels to absorb excess oil.

8
Plate the Tempura
Arrange the fried squid tempura on a serving platter. You may serve it with dipping sauces like soy sauce or a sweet chili sauce.
9
Garnish
Optionally, garnish with lemon wedges and fresh parsley for added flavor and presentation.