‘Kara-age’ is a Japanese deep-frying technic, that is often used to cook Chicken. You need to marinate the ingredients before frying them. The Soy Sauce base ‘Kara-age’ marinade is very versatile and can be used for a variety of ingredients including Squid. I add Salt and Chilli to the Flour mixture for extra strong flavour.
2 to 3 Servings
2 Squid Tubes *about 300g
1 small piece Ginger *grated
*Note: You can use 1 clove Garlic instead, OR both Ginger and Garlic
1 tablespoon Soy Sauce
1/2 Egg *optional
1 tablespoon Plain Flour *optional
Oil for frying
3 tablespoons Plain Flour
3 tablespoons Potato Starch OR Corn Starch
1/2 teaspoon Fine Salt
1/2 teaspoon Ground Chilli
- Combine Ginger (OR Garlic) and Soy Sauce in a mixing bowl. Cut Squid Tubes into the size that is easy to eat. Today I cut them into 2-3cm wide rings. Add to the bowl, massage, and set aside for 30 minutes.
- Drain the Squid very well and remove excess liquid. Add Egg and Flour, and mix well. *Note: Egg and Flour can be omitted.
- Place all the Seasoned Flour ingredients in a separate bowl, mix well to combine evenly. Coat each Squid piece with the Seasoned Flour, one by one, very well.
- Heat Oil to 180°C. Cook coated Squid pieces until cooked through and crispy. Squid can be cooked fairly quickly. Take them out and lay them on a rack to drain the oil.
- *Note: Do not fry too many pieces at once. When the oil’s temperature drops, the coating tends to come off.
*Note: For the crispier result, I often fry them twice. After you finished frying all Squid pieces, fry them again. The second frying won’t take long.
- Serve with a refreshing Salad or enjoy with chilled BEER!