Dried Squid is a popular food in Japan. ‘Saki-ika’ is already shredded Dried Squid and it is often seasoned. ‘Saki-ika’ is delicious as it is, but today I made it into Tempura. It is perfect for drinking.
20g ‘Saki-ika’ (Shredded Dried Squid)
1 & 1/2 tablespoons Plain Flour
1/2 tablespoon Potato Starch Flour
2 tablespoons Cold Water
Oil for frying
- 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.