Hello, I’m Laura. Today, we’re going to prepare saki-ika (shredded dried squid) tempura recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Saki-ika (Shredded Dried Squid) Tempura is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook saki-ika (shredded dried squid) tempura using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Saki-ika (Shredded Dried Squid) Tempura:
- Make ready 20 g ‘Saki-ika’ (Shredded Dried Squid)
- Take 1 & 1/2 tablespoons Plain Flour
- Prepare 1/2 tablespoon Potato Starch Flour
- Prepare 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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