Tempura Squid Recipe

Cooking Directions

• STEP 1.Clean and prepare the squid by removing the head, tentacles, and innards. Cut the squid into bite-sized pieces.
• STEP 2.In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice-cold water while whisking until the batter is smooth and slightly thick.
• STEP 3.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the squid pieces into the batter, allowing any excess to drip off, and carefully place them into the hot oil.
• STEP 4.Fry the squid in batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the squid from the oil and transfer them to a paper towel-lined plate to drain excess oil.
• STEP 5.Serve the tempura squid immediately with a dipping sauce of your choice, such as soy sauce or tempura sauce. Garnish with sliced green onions or sesame seeds, if desired.

Cooking Tips

• Make sure the squid is thoroughly cleaned and patted dry before coating it in the batter.
• Use ice-cold water to ensure a light and crispy tempura batter.
• Do not overcrowd the frying pan or deep fryer to maintain the oil temperature and prevent the squid from sticking together.
• Serve the tempura squid immediately to enjoy its crispy texture.
• Leftover tempura squid can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for a few minutes until heated through.

Storage and Serving

• Serve the tempura squid as an appetizer or as part of a larger meal.
• Pair it with a dipping sauce like soy sauce or tempura sauce.
• Garnish with sliced green onions or sesame seeds for added flavor and presentation.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftover tempura squid in a preheated oven at 350°F (175°C) for a few minutes until heated through.