Calamari Tempura Recipe
Make Calamari Tempura Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Calamari
Tempura Batter
Dredge & Frying
Dipping Sauce & Garnish
Method
Calamari
Prepare squid
Pat squid tubes and tentacles very dry with paper towels. Slice tubes into 1/2-inch rings. If tubes are large, halve them lengthwise before slicing. Place squid in a bowl and season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; toss briefly to coat.
Lightly dust the squid rings and tentacles with 1/2 cup extra all-purpose flour set aside for dredging. Shake off excess flour—this helps the batter adhere and creates a crisp edge.
Tempura Batter
Keep ingredients cold
Chill the mixing bowl and utensils in the fridge for 10 minutes, or fill the bowl with ice and water and discard just before mixing. Keep the sparkling water and vodka in the fridge until ready (batter relies on cold temperature for lightness).
Mix batter
In a medium bowl, whisk together 1 cup cake flour (or low-protein flour), 1/4 cup cornstarch, and 1/2 tsp fine sea salt. In a separate small bowl, combine 1 cup ice-cold sparkling water, 1 lightly beaten egg, and 1 tbsp cold vodka (if using). Pour the liquid into the dry ingredients and stir once or twice with chopsticks or a fork — do not overmix; small lumps are fine. Add 1–2 ice cubes to the batter bowl to keep it cold while frying.
Dredge & Frying
Heat oil
Pour about 4 cups neutral oil into a deep pot or heavy-bottomed pan, filling to roughly 2–3 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of batter: it should sizzle and float immediately without browning too fast.
Batter and fry in small batches
Working in small batches (4–6 pieces at a time), dip the lightly floured squid into the cold tempura batter, letting excess batter drip off gently. Carefully lower into the hot oil using a spider or slotted spoon. Fry until the batter is pale golden and crisp, about 1.5–2 minutes. Avoid overcrowding — oil temperature will drop and fritters will become greasy.
Drain and keep crisp
Remove calamari with a slotted spoon or spider and transfer to a wire rack set over a sheet pan or to paper towels. Sprinkle immediately with a little flaky sea salt (about 1/4 tsp total) while hot. If frying subsequent batches, keep the oil at 350°F and remove any breadcrumbs between batches.
For best texture, fry tentacles slightly shorter than rings if they brown faster; adjust batch composition accordingly. Total frying time for all batches should be ~6–8 minutes.
Dipping Sauce & Garnish
Make dipping sauce
While the oil heats, whisk together 1/4 cup soy sauce, 1 tbsp mirin (or dry sherry), 1 tsp rice vinegar, 1 tsp grated fresh ginger, and 1 tbsp thinly sliced scallion in a small bowl. Taste and adjust: add a tiny pinch of sugar if you prefer a slightly sweeter sauce.