Tempura squid with sweet chilli sauce

Tempura squid with sweet chilli sauce

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  • 4
  • Easy
  • Dairy free Pescatarian
  • 15 minutes
  • 5 minutes
  • Strandveld Adamastor 2010


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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