Squid Tempura with Cocktail Sauce & Ponzu Mayo
Looking to impress with minimal effort? This squid tempura recipe offers a crunchy, delicious appetizer complete with two unforgettable sauces.
Equipment
- deep fryer optional
Ingredients
- 16 oz squid cleaned & sliced into rings
- 2 cups vegetable oil for frying
- 2 cups tempura mix
- 1 cup ice water
FOR COCKTAIL SAUCE:
- 4 tablespoons ketchup
- 1 tablespoon horseradish sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
FOR PONZU MAYO:
- ½ cup mayonnaise
- ½ cup soy sauce
- 1 tablespoon sriracha
- 1 tablespoon lemon juice
Instructions
- Whisk together the ketchup, horseradish sauce, hoisin sauce, paprika, and cayenne pepper to make the cocktail sauce. Chill until ready to serve.
- In a separate bowl, stir together the mayonnaise, soy sauce, sriracha, and lemon juice. Chill until ready to serve.
- Preheat a deep fryer or pan filled with two inches of vegetable oil to 325°F. Use a sharp knife to cut the cleaned squid into rings.
- Mix together the tempura mix and ice water. The batter will be a bit chunky, and that's okay. Dip each squid ring into the batter, then carefully toss into the fryer for 1-2 minutes or until the squid turns golden brown.
- Transfer the fried squid rings from the fryer to a plate lined with paper towels to remove any excess oil.
- Serve right away with the prepared sauces. Enjoy!
Video
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