Ika Karaage (Squid Karaage) with Lemon
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cleaned squid rings
- 1 tbsp soy sauce
- 80 g cornflour
- 500 ml vegetable oil
- 1 lemon
- 1 tsp shichimi togarashi (japanese seven-spice)
Method
- 1
Pat the squid rings dry and toss with the soy sauce, then leave for 5 minutes.
- 2
Drain off any liquid and toss the squid in the cornflour until evenly coated, shaking off the excess.
- 3
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 4
Fry the squid in two batches for 90 seconds to 2 minutes each, until pale golden and just firm; do not overcook or it will turn rubbery.
- 5
Drain on kitchen paper and dust with the shichimi togarashi.
- 6
Serve hot with lemon wedges to squeeze over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.