Squid Frit Mist
[3] If you fry at a high temperature from the beginning, the moisture will splash out, so fry at a low temperature at first and then raise the temperature at the end. It frys nicely.
[5] When frying parsley, wipe off the water from the parsley thoroughly before frying. If there is still moisture, oil will splash and it can be dangerous.
[5] When frying parsley, wipe off the water from the parsley thoroughly before frying. If there is still moisture, oil will splash and it can be dangerous.
How to make it
1
Clean the squid and cut into 1cm wide slices. The squid's lower legs are divided vertically into three equal parts.
2
Dissolve the tempura flour in the water shown on the bag and mix with olive oil.
3
Sprinkle the squid and peeled shrimp with strong flour and fry in salad oil at 180°C. (2.5 minutes)
4
Give [3] on a paper-lined batter and season with a little salt and pepper.
5
Fry the parsley quickly
6
Place squid and peeled shrimp on a plate, garnish with fried parsley on top and serve with pumpkin.
Ingredients for 2 people
-
- Squid (cleaning) 165g
- 1 drink
-
- Small peeled shrimp
- 18 pcs
-
- Tempura flour
- 120g
-
- water
- 200cc
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Strong powder
- Appropriate amount
-
- parsley
- Two
-
- salt
- A little
-
- Pick it
- A little
-
- Salad oil
- 515ml
-
- For decoration of pumpkin
- 1/4
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