It’s okay to leave a few lumps in the tempura batter. This will esnure you get extra crispy bits of texture in the skewers
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الياباني |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 407 |
| دهون | 13.3g |
| المشبعة | 2g |
| بروتين | 19.5g |
| الكربوهيدرات | 53.6g |
| السكريات | 5.7g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFIn a mixing bowl, whisk together the sparkling water and tempura flour. The batter should be slightly lumpy. Place the batter in the refrigerator while you prepare the squid and vegetables.
Grate the garlic and ginger. In a small bowl, combine the mayonnaise, ponzu sauce, lime juice, soya sauce, sesame oil, honey, garlic and ginger. Stir until smooth and well combined. Swirl in squid ink and set aside.
Heat the oil in a deep fryer to 180°C.
Cube the capsicum and chop the spring onions. Assemble the skewers by threading the squid rings and vegetables onto the wooden skewers. Dip the skewers into the batter, shaking off the excess. Carefully place the skewers into the oil, ensuring they are not overcrowded. Fry for approx. 5-7 minutes until golden and crisp. Remove the skewers from the oil and season with salt while still hot.
Serve immediately with the ponzu mayo, lemon wedges and chopped spring onions.
