Tempura squid with sweet chilli sauce
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Cook's Tips: | You can substitute cleaned prawns for the squid if you prefer. |
| Serving Suggestion: | Serve with a handful of shoestring potatoes or potato crisps. |
| Prep Time: | 15 minutes |
Ingredients
- 360 g flour
- 1x200ml tin ice-cold soda water
- 1 free-range egg
- 400 ml canola oil, plus extra for greasing
- 250g fresh squid tubes and heads, cleaned
- sea salt, to taste
- sweet chilli sauce, for serving
- 2 fresh limes cut into wedges
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Cooking Instructions
- Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
- Heat the oil in a small saucepan over a high heat.
- Slice the squid tubes into thin strips, dip them into the batter to coat them generously and then carefully drop into the hot oil.
- Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
- Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side.
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