Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, squid tonpei yaki - pan-fried squid fritters. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Ultimate Chinese Salt & Pepper Squid. Theo Randall uses rocket salad, berlotti beans, chilli, parsley and shows you how to cook the perfect squid. Subscribe to Huffington Post UK Today.
Squid Tonpei Yaki - Pan-fried Squid Fritters is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Squid Tonpei Yaki - Pan-fried Squid Fritters is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have squid tonpei yaki - pan-fried squid fritters using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Squid Tonpei Yaki - Pan-fried Squid Fritters:
- Take 200 grams Squid legs
- Get 2 Eggs
- Take 1 enough for coating Katakuriko
- Get 4 tbsp Pure sesame oil
- Get 1 lots! Green onions
- Take 1 pinch Salt and pepper
- Take 1 Okonomiyaki sauce
- Get 1 Mayonnaise
Dredge your squid in the flour/spice mix. You can do this piece by piece, or just dump a big scoop into the mix and stir it around. Tongs work very well for handling squid. Pan-fried squid salad, taken from Leiths How to Cook.
Steps to make Squid Tonpei Yaki - Pan-fried Squid Fritters:
- Cut the squid into bite size pieces and sprinkle salt and pepper. Put in a plastic bag and coat with katakuriko.
- Heat sesame oil in a frying pan. Add the squid and fry until crispy. When it is cooked through, add eggs and green onions. Stir gently. It tastes better if the egg is a little runny.
- Transfer to a serving plate and squirt Okonomiyaki sauce and mayonnaise in a crisscross pattern. That's all there is to it.
For a taste of the Mediterranean, try our succulent salad. When pan-frying, griddling or deep-frying squid, you need a high temperature to keep the squid tender and to allow for some caramelisation for colour and flavour. For the squid Peel off the wings and outer membrane and remove the head and intestines. Cut in half lengthways and scrape out the Remove the squid and quickly slice into bite-sized pieces. Return immediately to the pan and toss briefly through the other ingredients.
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