CookPal AI
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Squid Tempura

Cost $10, save $15

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Seafood

    • 🦑 1 squid (150g)

  • Vegetable

    • 🍄 1/2 pack maitake mushrooms

  • Oil

    • Enough salad oil for frying

  • Batter

    • Enough tempura flour for coating
    • 3 tbsp tempura flour for batter
    • đź’§ 4 tbsp water

STEPS

1

Clean the squid by removing the innards and cartilage. Cut the tentacles below the eyes, remove the beak and suckers, and wash thoroughly. Slice the body into 2cm rings and cut the tentacles into bite-sized pieces.

2

Pat the squid dry with kitchen paper.

3

Tear the maitake mushrooms into bite-sized pieces.

4

In a bowl, coat the maitake mushrooms with tempura flour for coating.

5

In another bowl, mix tempura flour for batter with water to create the batter. Dip the maitake mushrooms into the batter.

6

Heat salad oil in a pot to 180°C. Fry the maitake mushrooms for 3 minutes until cooked through, then remove.

7

In a bowl, coat the squid with tempura flour for coating.

8

Dip the squid into the tempura batter.

9

Heat salad oil in a pot to 180°C. Fry the squid for 3 minutes, then plate.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Serve with grated daikon and dipping sauce for added flavor.Ensure the oil temperature stays consistent for optimal frying results.Use fresh squid for the best taste and texture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.