BeebRecipes.co.uk
Archive of BBC Food Recipes

Tempura squid

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Heat a pan one-third filled with vegetable oil for deep-frying, until a breadcrumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

  2. Place the flour in a bowl with the baking powder and whisk in enough water to make a smooth batter, the consistency of double cream.

  3. Dip the squid in the batter to coat.

  4. Deep-fry in the hot oil for 3-4 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain onto kitchen paper.

  5. For the chutney, heat the onion, tomatoes, sugar, balsamic vinegar and coriander in a pan for 8-10 minutes, or until soften.

  6. Transfer to a serving plate and serve the tempura squid alongside.

Ingredients

For the squid

  • vegetable oil, for deep-frying
  • 110g/4oz plain flour
  • pinch of baking powder
  • enough sparkling water to make a batter
  • ½ squid, cleaned and cut into strips

For the chutney

  • ½ onion, peeled and chopped
  • 110g/4oz cherry tomatoes, chopped
  • 2 tbsp soft brown sugar
  • splash of balsamic vinegar
  • handful of coriander leaves

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