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Tempura squid with sweet chilli sauce

By Hannah Lewry
4
Easy
15 minutes
5 minutes

Ingredients

  • 150 g flour
  • ½ cup ice-cold soda water
  • 1 free-range egg white, beaten
  • 2 cups canola oil
  • 250 g fresh squid tubes and heads, cleaned
  • Sea salt, to taste
  • Sweet chilli sauce, for serving
  • Fresh limes, for serving

Method

Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.

Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.

Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.

Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.

Cook’s note: You can substitute cleaned prawns for the squid if you prefer.