Crispy Sweet and Sour Squid Tempura
The Ultimate Homemade Squid Tempura Recipe
Enjoy the delightful chewiness of squid coated in a perfectly crispy batter, complemented by a vibrant, tangy, and sweet sauce. This homemade squid tempura will elevate any meal!
Main Ingredients- 1 squid, cleaned
- 1/2 cup all-purpose flour
- 1/2 cup tempura flour
- 1/4 carrot
- 1/4 onion
- 1/4 cucumber
- 1/4 bell pepper (any color)
- 2 Tbsp cornstarch (for thickening)
Sauce- 2 Tbsp soy sauce
- 2 Tbsp ketchup
- 1 Tbsp plum syrup (or honey)
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 cup water (for cornstarch slurry)
- 2 Tbsp soy sauce
- 2 Tbsp ketchup
- 1 Tbsp plum syrup (or honey)
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 cup water (for cornstarch slurry)
Cooking Instructions
Step 1
First, thoroughly wash and clean the squid. Remove the skin and innards, then cut it into bite-sized pieces, about 2-3 cm long. It’s crucial to drain the water completely from the cut squid; this step ensures a wonderfully crispy texture when fried.
Step 2
Place the all-purpose flour in a plastic bag. Add the cut squid and seal the bag. Gently shake the bag to evenly coat the squid with flour, ensuring it doesn’t break apart. Next, dip the floured squid into a tempura batter (a mixture of tempura flour and water to a thick consistency), ensuring the batter adheres well and coats the squid evenly. If the batter is too thin, add a little more tempura flour to thicken it.
Step 3
Heat a generous amount of cooking oil in a pot over medium-high heat to about 170-180°C (340-350°F). To test the temperature, drop a small amount of batter into the oil; it should sizzle and float immediately. Carefully add the battered squid to the hot oil, making sure not to overcrowd the pot, and fry for 2-3 minutes until golden brown and crispy. Remove the fried squid and drain on paper towels to absorb excess oil.
Step 4
Wash and prepare all the vegetables for the sauce. Dice the carrot, onion, cucumber, and bell pepper into roughly uniform pieces, about 1 cm cubes. This size is perfect for enjoying with the sauce.
Step 5
In a small bowl, combine the soy sauce, ketchup, plum syrup, vinegar, and sugar. Whisk together to create the sweet and sour sauce base. Feel free to adjust the amounts of sugar and vinegar to suit your personal taste preferences.
Step 6
Pour the prepared sauce base and 1/2 cup of water into a frying pan over medium heat. Once the sauce begins to simmer around the edges, add the diced vegetables and stir-fry for 1-2 minutes until they are tender-crisp. In a separate small bowl, dissolve the cornstarch in a little cold water to create a slurry. Gradually pour the cornstarch slurry into the simmering sauce while stirring constantly, until the sauce thickens to your desired consistency. Once thickened, remove from heat. You can either toss the crispy squid in the sauce or serve the sauce on the side.
