Squid tentacle tempura with spring onions and red chili sauce
Ingredients (Serves 6)
- 600 g cooked jumbo squid / octopus slices TERRANOVA
- 600 g fresh spring onions
- 100 g cornstarch
- 100 g wheat flour
- 500 ml ice-cold water
- Salt and pepper
- 300 ml mayonnaise
- 1 teaspoon red chili paste
- 2 tablespoons tomato sauce (tomate frito)
- A splash of brandy
Preparation
The tempura
In a bowl, combine both flours with a heaping teaspoon of salt. Add the water—ensuring it is as cold as possible—and whisk the mixture until a light, lump-free batter is achieved. Depending on the flour, slightly more or less water may be required.
Cut the spring onions lengthwise into quarters (or into sixths if the onions are particularly large), dip them in the tempura batter, and fry in generous amounts of olive oil preheated to 170°C (hot oil).
Repeat the process with the pre-cut jumbo squid / octopus pieces.
Drain the pieces on paper towels to remove excess oil.
Chili sauce
Blend the mayonnaise with the tomato sauce, spicy red curry paste, and a splash of brandy.
Arrange the assorted tempura pieces on a serving plate accompanied by a portion of the red curry sauce.