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Tempura squid with ponzu dipping sauce

Published: August 31, 2021 at 10:48 AM

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Serves 4-6 as a snack or starter

Easy

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

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The co-owners of seafood restaurant Prawn on the Lawn share this recipe for crispy tempura squid – serve with a soy sauce dip for a moreish snack

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Try this recipe for crispy tempura squid, then check out our salt and pepper squid, calamari, squid stew and plenty more squid recipes.

Ingredients

Nutrition

• 300g squid

  cleaned

• 150g plain flour

  plus 1 tbsp for dusting

• 50g cornflour

• 400ml lager

  cold

• vegetable oil

  for deep-frying

DIPPING SAUCE

• 6 tbsp light soy sauce
• 3 tbsp lime juice
• 2 tbsp lemon juice
• 1 tbsp mirin
• 2 tbsp rice vinegar

Nutrition: per serving

• kcal280
• fat8g
• saturates0.8g
• carbs35.5g
• sugars5.2g
• fibre1.2g
• protein11.3g
• salt2.2g

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Method

• step 1

  Mix together the dipping sauce ingredients with 2 tbsp of water. Give it a taste – it should be full of flavour but not too strong. Add another 1 tbsp of water if it seems too thick.

• step 2

  Rinse the squid and pat dry with kitchen paper. Cut the tubes into 5mm-thick rings, pat dry again and tip into a large bowl. Cut the tentacles into bite-sized pieces and add to the bowl.

• step 3

  Fill a pan no more than a third full with oil and heat to 180C or until a cube of bread browns within 30 seconds and sizzles immediately. You can also check with a wooden chopstick – if the oil sizzles when you dip the tip into the oil, it’s ready.

• step 4

  When the oil is hot, add 1 tbsp of flour to the squid and toss well with a pinch of salt. Put the remaining flour and cornflour in a bowl with a pinch of salt, pour in the beer and mix until you can’t see any dry flour – don’t whisk otherwise you’ll lose the bubbles. A few lumps of flour is fine – this creates a crisp batter.

• step 5

  Drop the squid into the batter in small batches, let the excess drip off, then fry for 3-4 minutes or until lightly golden and crisp. Drain on kitchen paper and fry the rest, bringing the oil back up to temperature first if needed. Serve with the ponzu for dunking.

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