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
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 407 |
| Fat | 13.3g |
| Saturates | 2g |
| Protein | 19.5g |
| Carbs | 53.6g |
| Sugars | 5.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
