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Squid Tempura

Squid Tempura

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2 cleaned Squid from one of the Blue Island Fish Markets
1/2 litre frying oil
Flour (as much as necessary)
For the Tempura batter:
1 can of beer (330 ml)
Plain flour (as much as necessary)
1 Egg
1 tablespoon sesame oil
1/2 teaspoon baking powder
2 tablespoons red vinegar
For the Basmati:
1 cup Basmati rice
2 cups water
1 pinch salt
1 pinch pepper
1 jasmine tea bag
2 teaspoons olive oil
For the Teriyaki sauce:
1/2 cup Saké (Japanese alcoholic drink)
1/2 cup Mirin (Japanese wine)
1/2 cup sugar
1/2 cup soy sauce

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Squid Tempura

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια


  • For the Tempura batter:

  • For the Basmati:

  • For the Teriyaki sauce:



Wash and dry the squid and cut them in half.

Put the beer, egg, sesame oil, vinegar and baking powder into a medium size bowl and mix. Add the flour slowly to the mixture until it is mixed, but not too runny.

Then flour the squid and dip them in the batter mix. Fry in hot oil until golden and crispy.

Tip:  To check that the oil is hot enough, put a drop of batter mix in the oil first, if it starts frying, then it’s ready.

Next, rinse the rice, then boil it in water in a pan on a high heat and add salt, pepper, olive oil and the tea bag. When the water boils remove the tea bag, remove the pan from the heat and cover the pan. Leave to one side until the rice has absorbed all the water and is cooked through.

Finally, to prepare the teriyaki sauce, put all the ingredients in a saucepan and boil on a medium heat for about ten minutes, until the sauce thickens.

Bon appétit!



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