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Ingredients
Method
- For the Tempura
- 50g rice flour
- 50g pasta flour
- 200ml ice cold sparkling water
- Salt and pepper
- For the Squid
- 2 small squid, cleaned and cut into bite-size pieces
- Veg oil for frying
- Salt and pepper
- Aioli, to serve
- Make the batter by mixing both flours in a bowl, and slowly adding the sparkling water - you want the consistency of heavy cream, and may not need all 200ml. Season well, and leave to rest for a few minutes.
- Preheat a deep-fat fryer to 180C or a half-full pan of oil to sizzling temperature. Pour some flour on a plate, season it liberally, then dip each chunk of squid into the seasoned flour before dunking in the batter. Chuck straight into the hot oil, and fry in batches for 2 mins, or until crips and puffed and golden. Drain on kitchen paper, then serve hot with aioli and fries. Nice!
30 mins
2 serving
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