Squid tempura with green salad

2 servings

20 minutes

Don't be scared by the abundance of ingredients, it's not difficult to cook at all. Chef Glen Ballis cooked this squid when he headed the kitchen at Magura Asian Bistro.

Energy value per serving

• Calories: 576.7
• Proteins: 41.2g
• Fats: 28.4g
• Carbohydrates: 34.9g

Ingredients

• Squid: 60 g
• Starch: 10 g
• Tempura flour: 80 g
• Lemon: 20 g
• Furikake seasoning: 2 g
• Corn flour: 1.5 tbsp
• Rice flour: 2 tbsp
• Carbonated water: 125 ml
• Chicken egg: 1 pc
• Mini spinach: to taste
• Mayonnaise: 50 g
• Chili sauce: 0.5 tsp
• Soy sauce: 1 tbsp
• Sesame oil: 0.5 tsp
• Tobiko caviar: 20 g
• Salt: to taste

Cooking steps

1. Prepare spicy mayonnaise sauce. Mix mayonnaise, chili sauce, soy sauce, and sesame oil. Add tobiko caviar and mix.

   Required ingredients:

   • Mayonnaise: 50 g
   • Chili sauce: 0.5 teaspoon
   • Soy sauce: 1 tablespoon
   • Sesame oil: 0.5 teaspoon
   • Tobiko caviar: 20 g

2. Prepare tempura. In ice-cold sparkling water, crack an egg, add flour, a bit of salt, and quickly mix with a whisk. Do not mix for too long — otherwise, the tempura will become sticky instead of airy.

   Required ingredients:

   • Carbonated water: 125 ml
   • Chicken egg: 1 piece
   • Tempura flour: 80 g
   • Salt:  to taste

3. Cut the squid fillet into 3–5 cm strips, coat in starch, dip in tempura, shake off excess, and fry the squid in hot oil until golden for 3–4 minutes.

   Required ingredients:

   • Squid: 60 g
   • Starch: 10 g
   • Tempura flour: 80 g

4. Sprinkle the squid with furikake spices, serve with spicy mayonnaise and spinach.

   Required ingredients:

   • Furikake seasoning: 2 g
   • Mini spinach:  to taste
   • Mayonnaise: 50 g