July 6, 2012 in Woolies Pantry
Flour is without a doubt the superstar of my pantry. Whether it’s a tablespoon for the base of a white sauce, or a cup sifted into my Sunday morning pancake mix, there is very little that this humble ingredient can’t do. I have just noticed that flour is on this week’s “Great Value” list at Woolworths so I will definitely be adding a few packets to my trolley before the week is up. The best way to store flour is in an airtight container. This will keep it fresher for longer.
In most tempura recipes, rice flour is used to create a feathery light batter but you can also use ordinary flour. In this recipe for tempura squid with sweet chilli sauce I substituted good old cake flour for the rice flour and it worked out just fine. The batter is a little heavier than the rice flour version would be, but you can always add another splash of cold soda water to loosen it up so that it drips off the squid instead of caking it in a thick, floury batter. You may have to experiment a few times to check whether the temperature of the oil is just right. The squid should be cooked until tender in the middle and the batter should be light and golden.
This squid is delicious tossed into a cucumber ribbon salad lightly dressed with grated ginger and soya sauce. You can also try it with a sweet chilli dipping sauce. Just remember to have a few layers of kitchen paper at hand to drain the squid as soon as it comes out of the oil so that each piece stays lovely and crunchy without absorbing any excess oil.
- 150 g flour
- cup ice-cold soda water
- 1 free-range egg white, beaten
- 2 cups canola oil
- 250 g fresh squid tubes and heads, cleaned
- Sea salt, to taste
- Sweet chilli sauce, for serving
- Fresh limes, for serving
- Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
- Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.
- Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
- Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.
Give it a go and let me know what you think!
Remember to visit Woolworths The Pantry for more ideas and recipes.
Consultant Food Editor, Woolworths TASTE