This very simple recipe is full of flavour. The batter is thick so the squid keeps all its tenderness during cooking and it melts in the mouth!
Serves 2 as a main course or 4 as an appetizer.
1 garlic clove
1 coriander root
1 teaspoon white peppercorn
6 tablespoons tempura flour
6 tablespoons water
1 tablespoon soy sauce
1 egg yolk
300 g squid, cleaned, sliced, drained and dried in kitchen paper
3 tablespoons tempura flour
Pound garlic, coriander root and white peppercorn until smooth. Gradually add the flour, water, soy sauce and egg yolk until the batter is smooth.