Crispy Squid Rings - Protein Pastry Edition

2024-11-18 15:01:14 1049

Soft and sticky squid rings wrapped in protein batter, from the first to the last, have a crispy and crunchy texture. The crispy shell on the surface will not soften due to pressure or cooling, similar to freshly fried tempura, but more fragrant and crispy than delicate tempura (which softens and collapses as soon as the surface cools down).

Details of ingredients

protein1 unit
Seaweed shredsa small amount
salt1 dot

Technique

difficultySimple
workmanshipFried
tasteLight
timeTen minutes

Steps to make Crispy Squid Rings - Protein Pastry Edition

1. Cut the squid tube into circles. Add chopped seaweed and a little salt to the flour. An egg white is beaten with an electric egg beater to produce large white foam.
2. The beaten protein and flour appear to have a volume of 1:1 to the naked eye. Mix the two together, add a little water, and make a paste.
3. Divide the cold water several times and slowly add it bit by bit until it becomes slightly thinner than the paste.
4. Squid rings should be coated with paste, heated with hot oil, and small bubbles should continuously appear when chopsticks are inserted to start frying. Fry over medium heat for 2 minutes. At this point, the outer layer of batter has hardened, but the color is still white. Take it out and drain the oil for 2 minutes. Put it back in the oil pan and fry over medium heat for 2-3 minutes until golden brown.
5. Finish sprinkling salt.