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Ika (Squid) Tempura

This is a dish I often order from our neighborhood Korean Restaurant. Similar to the Japanese-Style Tempura, I like the chewiness of the squid. Feel free to serve this with your favorite dipping sauce or tartar-style sauce as well.

Posted By: Deirdre K Todd
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Prep Time: 10-15 minutes | Cook Time: 15-20 minutes | Ready In: 25-35 minutes
Ingredients: Print   Add to cart
US Metric

1 lb. ika (squid) washed, thinly sliced

½ c. all purpose flour

½ c. cornstarch

Pinch salt

1 large egg

½ c. soda water

Vegetable oil for frying, as needed


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Cooking Process:


In a mixing bowl; whisk together flour, cornstarch and salt. In a separate bowl; whisk together egg and soda water. Add into dry ingredients; mix well. In a large skillet or deep frying; heat oil. Dip ika into batter and deep fry until golden; turning as needed. Drain on paper towel. Serve with favorite tempura dipping sauce or tartar-style sauce. Serves 2-3.