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.
CaloriesProteinsFatsCarbohydrates
576.7
kcal41.2g
grams28.4g
grams34.9g
gramsSquid
60
g
Starch
10
g
Tempura flour
80
g
Lemon
20
g
Cornmeal
1.5
tbsp
Rice flour
2
tbsp
Sparkling water
125
ml
Chicken egg
1
pc
Baby spinach
to taste
Mayonnaise
50
g
Chili sauce
0.5
tsp
Soy sauce
1
tbsp
Sesame oil
0.5
tsp
Salt
to taste
1
Prepare spicy mayonnaise sauce. Mix mayonnaise, chili sauce, soy sauce, and sesame oil. Add tobiko caviar and mix.
- Mayonnaise: 50 g
- Chili sauce: 0.5 teaspoon
- Soy sauce: 1 tablespoon
- Sesame oil: 0.5 teaspoon
- Tobiko (flying fish roe): 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.
- Sparkling 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.
- Squid: 60 g
- Starch: 10 g
- Tempura flour: 80 g
4
Sprinkle the squid with furikake spices, serve with spicy mayonnaise and spinach.
- Furikake seasoning: 2 g
- Baby spinach: to taste
- Mayonnaise: 50 g