Squid Tempura with Citrus Rice

Crispy deep-fried squid rings served alongside fragrant lime and coriander rice for a quick, zesty seafood meal.

Estimated Nutrition

	Per Serving	Total
Calories	915.2 kcals	915.2 kcals
Carbohydrates	125.8 grams	125.8 grams
Fat	32.5 grams	32.5 grams
Protein	31.4 grams	31.4 grams

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

150
g

Self-Raising Flour

Fruits

1
piece

Lime

Zest and juice

1
piece

Lime

Wedges for garnish

GrainsCereals

150
g

Basmati Rice

Cooked according to packet instructions

Liquids

150
ml

Sparkling Water

Enough to make a batter consistency of double cream

NutsSeeds

1
pinch

Sea Salt

For sprinkling

1
handful

Coriander

Fresh and chopped

OilsFats

500
ml

Vegetable Oil

For deep frying

5
ml

Vegetable Oil

For oiling the ramekin

Seafood

100
g

Squid

Cleaned and cut into rings

Steps

Heat vegetable oil in a deep saucepan until a bread cube sizzles and turns golden.
Whisk flour and sparkling water in a bowl to create a cream-thick batter.
Coat squid rings in batter and deep fry for 4 minutes until golden-brown.
Drain squid on paper and season with sea salt.
Mix hot rice with lime zest, juice, and chopped coriander.
Press rice into a lightly oiled ramekin.
Invert rice onto a plate, top with squid, and garnish with lime and coriander.