Squid Tempura Recipe
Recipe information
Make Squid Tempura in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Squid Tempura
Preparation of Squid
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.
Batter Preparation
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.
Frying
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.
Serving
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.
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