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.
Coat the squid slices with tempura flour before dipping them in the batter. Cook at 170°C for 2 minutes or until golden. Transfer on kitchen paper.
Serve with a sweet chili dipping sauce or a sweet and sour cucumber relish.