Step-by-Step Guide to Make Quick Squid ‘Isobe-age’ Tempura

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The ingredients needed to make Squid ‘Isobe-age’ Tempura:

1. Get 1 Squid Tube *about 150g
2. Prepare Salt & Pepper
3. Take 1 tablespoon Plain Flour
4. Take Oil for frying
5. Get Tempura Batter
6. Take 2 tablespoons Plain Flour
7. Get 1 tablespoon Potato Starch Flour
8. Get 3 tablespoons Cold Water
9. Take 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed

Steps to make Squid ‘Isobe-age’ Tempura:

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.

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