Tempura Squid with Ponzu Dipping Sauce
Tempura squid with a house made ponzu dipping sauce is a great takeaway or dine in option. Ideal for pubs, bistros and larger cafes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pacificwest.com.au.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Slotted spoon
- Tongs
- Paper towel
- Serving bowl
- Serving platter
- Stove
- Saucepan
Ingredients
- 1 tbsp mirin
- 150g plain flour, plus 1 tbsp for dusting
- 2 tbsp lemon juice
- 2 tbsp rice vinegar
- 3 tbsp lime juice
- 300 gm Pacific West Whole cleaned baby lolligo squid
- 400ml lager, cold
- 50g cornflour
- 6 tbsp light soy sauce
- vegetable oil for deep-frying
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