Hi, I’m Elise. Today, I’m gonna show you how to prepare squid ‘isobe-age’ tempura recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Squid ‘Isobe-age’ Tempura Recipe
Squid ‘Isobe-age’ Tempura is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Squid ‘Isobe-age’ Tempura is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Squid ‘Isobe-age’ Tempura:
- Prepare 1 Squid Tube *about 150g
- Make ready Salt & Pepper
- Take 1 tablespoon Plain Flour
- Prepare Oil for frying
- Take Tempura Batter
- Prepare 2 tablespoons Plain Flour
- Get 1 tablespoon Potato Starch Flour
- Get 3 tablespoons Cold Water
- Get 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
Instructions to make Squid ‘Isobe-age’ Tempura:
- Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori.
- Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- Heat Oil to 180°C. Dip Squid pieces into the batter to coat, and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
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