Tempura Calamari Recipe
with chipotle aioli & soy sauce
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Ingredients
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Tempura Batter
Calamari
Chipotle Aioli
Soy Sauce
Method
Preparing the Tempura
- 1
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, mixing gently until just combined. Do not overmix; some lumps are okay.
- 2
Prepare the Calamari
Ensure the calamari rings are dry by patting them with paper towels. This helps the batter adhere better.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Frying the Calamari
- 4
Coat and Fry
Dip each calamari ring into the tempura batter, allowing excess to drip off. Carefully lower them into the hot oil in small batches. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Making the Chipotle Aioli
- 5
Combine Ingredients
In a bowl, mix together the mayonnaise, minced chipotle peppers, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
