Hi, I am Joana. Today, I will show you a way to make saki-ika (shredded dried squid) tempura recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Saki-ika (Shredded Dried Squid) Tempura Recipe
Saki-ika (Shredded Dried Squid) Tempura is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Saki-ika (Shredded Dried Squid) Tempura is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook saki-ika (shredded dried squid) tempura using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Saki-ika (Shredded Dried Squid) Tempura:
- Take 20 g ‘Saki-ika’ (Shredded Dried Squid)
- Take 1 & 1/2 tablespoons Plain Flour
- Prepare 1/2 tablespoon Potato Starch Flour
- Make ready 2 tablespoons Cold Water
- Take Oil for frying
Steps to make Saki-ika (Shredded Dried Squid) Tempura:
- Make Tempura Batter by mixing Plain Flour, Potato Starch and Cold Water.
- Heat about 1-2cm deep Oil to 180°C. Coat ‘Saki-ika’ pieces with the batter and fry until batter is light golden. Take them out and lay them on a rack or paper towel to drain the oil.
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