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Squid and Green Pepper Tempura with Chili Mayo

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Seafood

    • 🦑 150g frozen squid

  • Vegetables

    • 2 green peppers

  • Seasoning

    • 1 tsp grated ginger
    • 1/2 tbsp soy sauce
    • 1 tsp sesame oil
    • As needed salad oil

  • Batter

    • 🥚 1 egg
    • 6 tbsp all-purpose flour
    • 💧 2 tbsp water

  • Chili Mayo

    • 3 tbsp mayonnaise
    • 1 tbsp ketchup
    • 1 tsp sweet chili sauce

PASSOS

1

Defrost the squid and pat dry with a paper towel. Score shallow crisscross cuts and cut into bite-sized pieces.

2

In a bowl, combine squid, grated ginger, soy sauce, and sesame oil. Massage and let marinate for 5 minutes.

3

Cut green peppers in half, remove seeds, and slice into vertical halves.

4

Mix the chili mayo ingredients (mayonnaise, ketchup, sweet chili sauce) in a small bowl.

5

In a bowl, beat the egg, then mix in flour and water until smooth.

6

Dip green peppers into the batter and fry until crispy. Remove and drain. Repeat with squid after lightly patting dry.

7

Plate the tempura and serve with the chili mayo on the side.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 20g
    Proteína
  • 25g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh oil for frying to avoid residual flavors.Pair with rice or noodles for a complete meal.Chili mayo can be stored in the fridge for up to 3 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.