I use squid hoods that have been carefully cleaned. Make sure there is no beak etc.
You can slice the hoods into rings if you want calamari.
I cut mine into bite size rectangles.
You can also make diamond cuts into the pieces, but don’t cut all the way through.
You can slice the hoods into rings if you want calamari.
I cut mine into bite size rectangles.
You can also make diamond cuts into the pieces, but don’t cut all the way through.
Next is the salt and pepper tempura batter.
All through this recipe, you want to ensure that everything is very cold.
S+P Tempura Batter:
- 3/4 c all-purpose flour
- 1/2 c potato starch
- 1 large egg
- 1/4c vodka chilled in the freezer
- 3/4carbonated water chilled in the fridge
- 2tsp ground Szechuan pepper
- 2tsp fine table salt
Mix all dry ingredients in a large mixing bowl.
You will now want to work quickly as you will coat the squid and drop into a cup of fresh neutral oil, very hot in a skillet, or use a deep fried method.
Whisk the egg, vodka and water together with the dry ingredients, but don’t worry about getting it too smooth. You want a few little lumps because they will give you nice crunchy bits.
Quickly dip a few pieces of squid into the mixture and immediately fry. As soon as the squid starts to colour, remove onto absorbent paper and continue the process until all are ready.
Serve immediately
