Tempura Calamari Rings with Salted Egg Dip
Number of people 5 - 10
Preparation time 20 min
Cooking time 30 min
Ingredients for Salted egg sauce:
- Salted Egg Yolk
- Curry leaves
- Chilli padi
- Plain flour
- Evaporated Milk
- Dashi powder
- Salt to taste
1 (Sliced thin)
Ingredients for Calamari:
- Rice Flour + Cake Flour
- Rice Flour
- Cake Flour
- Baking soda
- Ice cold water
- Egg yolk
600g / 2 pc
½ cup + ½ cup (for dusting)
2 tablespoons (optional)
Cooking Method for Salted Egg Dip:
Blend the salted egg yolks with an equal amount of evaporated milk till smooth and creamy. Heat the Tefal Fry Pan 21cm and keep and eye on the Thermo-spot, once it turns red, the pan is at the perfect temperature to start cooking. Melt butter in and add curry leaves with chili padi. Once you smell the aroma of the curry leaves, add 2 tsp plain flour and combine, stirring for half a
minute. Add salted egg mixture and stir to combine. Slowly add evaporated milk and continue to stir until
it turns smooth and creamy (if the sauce is still oily, just add more evaporated milk and continue to stir
until the desired consistency). Add Dashi powder, sugar , salt, Mirin, and adjust to taste.
Cooking Method for Calamari:
Slice calamari into rings about 1cm wide and season with salt and pepper. In Tefal Shallow Pan (24cm) Heat oil to 190°C. Beat egg yolk and ice water until evenly mixed and add rice flour. Mix until smooth then sift in cake flour and add baking soda. Gently mix until just combined. It should still be a little lumpy. Dust calamari with rice flour and cake flour mix and dip into batter and fry till golden yellow in colour. Drain and serve with salted egg dip.
1. Add Rice flour first and mix it with the water and egg to create a smooth batter.
2. By keeping the batter cold, it remains more viscous, so we can create a thin and even crust.
3. Keep the oil temperature between 170°C to 190°C. The temperature of the oil would affect the calamari rings, if it is too low, the calamari rings may become drench in oil.
4. Evaporated milk contains emulsifiers, binding the fats to the water in the milk, making it creamy rather than oily. Alternatively, use whole milk, and increase the plain flour to 1 tablespoon.
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