Tempura squid


For the squid
For the chutney

Preparation method

  1. Heat a pan one-third filled with vegetable oil for deep-frying, until a breadcrumb will sizzle gently in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)

  2. Place the flour in a bowl with the baking powder and whisk in enough water to make a smooth batter, the consistency of double cream.

  3. Dip the squid in the batter to coat.

  4. Deep-fry in the hot oil for 3-4 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain onto kitchen paper.

  5. For the chutney, heat the onion, tomatoes, sugar, balsamic vinegar and coriander in a pan for 8-10 minutes, or until soften.

  6. Transfer to a serving plate and serve the tempura squid alongside.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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