Tempura Squid Recipes

TEMPURA SQUID

Tempura squid image

Roy Brett's crunchy tempura squid makes a great sharing dish. You can prep your squid in advance and keep it in the fridge until you're ready

Provided by Roy Brett

Time 1h

Number Of Ingredients 16

Ingredients

3 medium squid
vegetable oil , for frying
1 lime , to serve
50g light brown sugar
40ml lime juice (about 3-4 limes)
40ml nam pla fish sauce
2 red chillies , finely chopped
4 garlic cloves , finely chopped
30g ginger , finely chopped
50g roasted cashews or peanuts, finely chopped
½ small pack coriander , chopped (use rest below)
70g cornflour
30g plain flour
80ml sparkling water , chilled
small handful crushed ice
½ small pack coriander , chopped

Steps:

To prepare the squid, reach inside the body and gently release the inners. Carefully pull the tentacles, trying to bring all of the inners away from the body, with the ink sac intact (don't worry if it doesn't stay intact, it just makes for cleaner preparation if it does).
To prepare the tentacles, cut just above the eyes and halve any long tentacles - keep them whole if they aren't too long. Discard the inners and head.
Remove the quill from inside the body (reach inside and it will come away easily - it looks like a piece of plastic) and discard.
With your fingers, remove the wings from either side of the squid's body. Pull off and discard the skin from the wings and body, setting these aside.
Prepare the body. You will see a line where the quill sat - simply run a sharp knife along that line to open up the body. Score the inside part of the body and slice into bite-sized pieces. Rinse the tentacles, wings and body well, then transfer to a bowl of ice-cold water, ready for cooking.
To make the dipping sauce, dissolve the sugar in the lime juice and fish sauce. Mix in the chilli, garlic, ginger and nuts, and set aside.
To make the batter, mix the flours with a pinch of sea salt and a pinch of freshly ground white pepper. Whisk in the sparkling water and crushed ice, then fold in the coriander.
Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180C, or until a piece of bread browns in about 45 secs. Drain the squid, tip into the batter and mix well. Fry in two batches, rubbing the squid gently with your fingers as it enters the hot oil, to separate the pieces. Cook for 2-3 mins until crisp and lightly coloured, then drain on kitchen paper and season.
Add the coriander to the dipping sauce and pour into a little dish. Pile the squid around it and squeeze over the lime juice.

Nutrition Facts : Calories 469 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

BLACK SQUID INK TEMPURA FISH AND CHIPS

Black Squid Ink Tempura Fish and Chips image

The fish and chips was inspired by a dish I do at Scopa, my restaurant in Venice. Using the squid ink in the batter creates a double flavor of the sea.

Provided by Antonia Lofaso

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup rice flour
1 tablespoon baking powder
1 tablespoon kosher salt
6 tablespoons squid ink
Soda water, as needed
1 cup mayonnaise, such as Hellmann's
2 tablespoons chopped cornichons
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
Juice of 1/2 lemon
8 cups peanut oil
4 black radishes, sliced 1/8 inch thick on a mandoline
Kosher salt
Four 4-ounce pieces ling cod
Chopped chives and fresh dill, for garnish

Steps:

For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
Bring the peanut oil up to 350 degrees F.
In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

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