Squid ‘Isobe-age’ Tempura

Name: Squid ‘Isobe-age’ Tempura
Yield: 2 servings
Cuisine: British
Ingredients: 1 Squid Tube *about 150g; Salt & Pepper; 1 tablespoon Plain Flour; Oil for frying; 2 tablespoons Plain Flour; 1 tablespoon Potato Starch Flour; 3 tablespoons Cold Water; 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Isobe’ means ‘Rocky Beachside’ in Japanese, and ‘Isobe-age’ is a type of Tempura made with the batter with a flavour of sea. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1Squid Tube *about 150g
Salt & Pepper
1 tablespoonPlain Flour
Oil for frying
Tempura Batter
2 tablespoonsPlain Flour
1 tablespoonPotato Starch Flour
3 tablespoonsCold Water
1 teaspoonAonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed

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Steps

1

Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori.
2

Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
3

Heat Oil to 180°C. Dip Squid pieces into the batter to coat, and fry until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.