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Ika no Isobe-age (Seaweed Tempura Squid)

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Main Ingredient

    • 🦑 300g squid

  • Cooking Oil

    • Enough salad oil for frying

  • Garnish

    • 🍋 1/2 lemon

  • Coating

    • Enough flour for dusting

  • Seasoning

    • 1/2 tbsp sake
    • 🧂 A pinch of salt
    • 1/2 tsp grated ginger

  • Batter

    • 🥚 1 egg
    • 2 tbsp water
    • 1 tsp soy sauce
    • 4 tbsp potato starch
    • 4 tbsp flour
    • 3 tbsp seaweed powder

ÉTAPES

1

Remove the squid's innards by pulling the tentacles out of the body. Cut off the tentacles below the eyes and remove the beak. Extract the cartilage from the body and detach the fins.

2

Peel the skin off the body and fins under running water. Cut all parts into bite-sized pieces and rinse well. Pat dry with a paper towel.

3

In a bowl, mix the squid with sake, salt, and grated ginger. Let it marinate for 5 minutes, then lightly pat dry and coat with flour.

4

In another bowl, beat the egg and gradually mix in water, soy sauce, potato starch, flour, and seaweed powder until smooth.

5

Dip the squid pieces into the batter and fry in 170°C oil for about 3 minutes per batch. Drain excess oil and serve on a plate. Repeat for the remaining squid.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Serve with lemon wedges for added freshness.You can substitute squid with vegetables like zucchini or eggplant for a vegetarian version.Pair with a cold beer for a perfect snack.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.