|salad with home-grown herbs and lettuce|
|or make a wrap such as this and dip it in a sauce|
Squid Tempura Salad (serves 1)
1 lb squid, cleaned, washed well, drained, cut the squid body into 1/2 inch rings, keep the tentacles whole
50 grams of Japanese prepared tempura batter
80 mL of very cold or ice water
Oil for deep frying
Vietnamese dipping sauce
A plate of assorted fresh herbs and lettuce (and any other fresh vegetables you prefer)
1) Mix the water in the flour slowly, use a chopstick to stir lightly. Do not over mix the batter.
2) Add the squid into the batter.
3) Heat the oil in a pot over medium high heat. Once the oil is hot, add a little of the battered squid into the pot and fry for about 1 minute or until the batter is light gold. Scoop the squid out onto paper to drain off excess oil.
3) Serve with a mixture of herb and lettuce. Drizzle with or dip in a Vietnamese dipping sauce.
|here is a tempura |
batter mix bag that I used
*To test if the oil is hot and ready for cooking; drop in a piece of the battered squid. It will sizzle if the oil is hot enough. If you get no reaction then the oil is not ready for cooking. Once the oil is ready add only a little amount of the battered squid at a time. Avoid over crowding. Adding too much into the pot will cool the oil down and you will end up with soggy fried squid that is saturated with oil. Also, I find that wearing glasses or goggles can help prevent any of the oil splattering into your eyes. Safety comes first when it comes to working in the kitchen! You will not be enjoying your meal if you are injured from cooking.