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Before you jump to Squid ‘Isobe-age’ Tempura recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to squid ‘isobe-age’ tempura recipe. You can have squid ‘isobe-age’ tempura using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Squid ‘Isobe-age’ Tempura:
- You need 1 Squid Tube *about 150g
- Take Salt & Pepper
- You need 1 tablespoon Plain Flour
- Take Oil for frying
- Take Tempura Batter
- Get 2 tablespoons Plain Flour
- Provide 1 tablespoon Potato Starch Flour
- Get 3 tablespoons Cold Water
- Use 1 teaspoon Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, other Seaweed
Instructions to make Squid ‘Isobe-age’ Tempura:
- Make Tempura Batter by mixing Plain Flour, Potato Starch, Water and Aonori.
- Cut Squid Tube into the size that is easy to eat. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- 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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