Octopus tempura

Name: Octopus tempura
Cuisine: British
Ingredients: 100 g raw octopus; 1 tbsp plain flour; deep-fat fryer oil; 3 tbs corn flour; 3 tbs plain flour (for batter); 3 tbsp soda water (or water); 1 egg; 1/2 tsp white wine vinegar or apple vinegar

Hurry @hurry

Bristol, England, United Kingdom

Octopus tempura

Hurry @hurry

Bristol, England, United Kingdom

Saved

Ingredients

100 graw octopus
1 tbspplain flour
deep-fat fryer oil
batter
3 tbscorn flour
3 tbsplain flour (for batter)
3 tbspsoda water (or water)
1egg
1/2 tspwhite wine vinegar or apple vinegar

Saved

Steps

1

Rub the octopus with salt to wash off the sludge.
2

Cut the octopus legs into bite-size pieces and spread out the flesh.
3

Beat the eggs, add the water and vinegar and mix well, then mix in all the flour (be careful not to overmix as the gluten will spoil the texture).
Mix the flour and water (water + egg + vinegar) to approximately 1:1.
4

Dust the octopus with flour.
5

Heat enough oil in a pan to deep-fry the octopus.
The temperature should be such that when the batter is dripped on the octopus, it sinks once and rises quickly.
6

Dip the octopus in the batter and deep fry in the oil.
Drain the oil, sprinkle with salt and serve hot!!