Tempura of Squid and Vegetables
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots | 2 |
| Zucchini | 3 |
| Squid | 350g |
| Prawns (Mazzancolle) | 250g |
| Eggplant | 1 |
| Sweet Potato (or American Potato) | 1 |
| All-purpose Flour (00) | 100g |
| Sparkling Water | 200g |
| Egg Yolk | 1 |
| Peanut Oil (for frying) | As needed |
Instructions:
-
Prepare the Ingredients:
Begin by placing the sparkling water in the freezer to chill. While waiting for it to cool, wash and slice the carrots, zucchini, and eggplant into thin strips. Peel the sweet potato and cut it into thin round slices. -
-
Clean the Seafood:
For the prawns (mazzancolle), remove the heads, shells, and intestines, then set them aside. Next, clean the squid: detach the heads, remove the innards, peel off the skin, and discard the fins. Rinse the squid under cold running water. Use a sharp knife to score one side of the squid to open it, then cut it into pieces that are about 3-4 cm in width. -
Prepare the Tempura Batter:
In a mixing bowl, combine the chilled sparkling water and sifted all-purpose flour. Mix quickly and gently, ensuring not to overwork the batter. It’s fine if some small lumps of flour remain. The batter should be slightly runny, not sticky. -
Frying the Ingredients:
Heat a wok or deep pan with enough peanut oil to submerge the ingredients. Once the oil is hot (about 180°C), dip the prepared vegetables and seafood into the batter, ensuring they are well-coated. Carefully fry them in the hot oil. Be cautious not to overcrowd the pan; fry in batches to maintain the temperature of the oil and to ensure crispiness. -
Serving:
As soon as the tempura is golden and crispy, remove it from the oil and place it on paper towels to drain any excess oil. Serve immediately for the best taste and texture.
Nutritional Information:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 300-350 kcal |
| Protein | 15g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 4g |
Tips:
- Ensure the oil is hot enough for frying, as this will guarantee a crispy and light tempura coating.
- You can vary the vegetables according to what’s in season or your preferences. For a twist, try adding mushrooms, bell peppers, or even pumpkin.
- For a lighter version, you can also experiment with using a light rice flour batter.
Enjoy the delicate crunch and tender seafood of this Tempura of Squid and Vegetables. It’s a fun and interactive dish to serve for a family meal or as an appetizer for special occasions.
