Hello, I am Jane. Today, I’m gonna show you how to prepare saki-ika (shredded dried squid) tempura recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little 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 favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Saki-ika (Shredded Dried Squid) Tempura is something that I’ve loved my whole life.
To begin 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 cook that.
The ingredients needed to make Saki-ika (Shredded Dried Squid) Tempura:
- Get 20 g ‘Saki-ika’ (Shredded Dried Squid)
- Make ready 1 & 1/2 tablespoons Plain Flour
- Make ready 1/2 tablespoon Potato Starch Flour
- Make ready 2 tablespoons Cold Water
- Take Oil for frying
Instructions 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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