[Frozen] Haton Tempura Squid Rings 400g – Malaysia – Sotong – Octopus

Description

Indulge in the delectable delight of our Tempura Squid Rings! These succulent rings of tender squid are meticulously coated in a light, crispy tempura batter that provides the perfect balance of texture and flavor. Each bite is a harmonious symphony of the sea, with the natural sweetness of the squid perfectly complemented by the subtle crunch of the tempura coating. Whether served as an appetizer or a main course, our Tempura Squid Rings are sure to satisfy your cravings for a taste of the ocean with a delightful twist. Experience the irresistible fusion of seafood excellence and Japanese culinary artistry in every mouthwatering bite.

Product Details

Country of Origin: Malasyia
Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size: 

Product Recipe

COOKING & PREPARATION:

1. Thaw the Squid Rings: Start by thawing the frozen squid rings. You can do this by leaving them in the refrigerator for a few hours or using the defrost setting on your microwave.

2. Heat Oil: In a deep-frying pan or a deep fryer, heat vegetable oil to around 350-375°F (175-190°C). Make sure there’s enough oil to submerge the squid rings.

3. Prepare a Coating: In a separate bowl, mix your preferred tempura batter according to the instructions on the package. You can find ready-made tempura batter mixes at most grocery stores. It usually involves combining the mix with cold water until you achieve a smooth consistency.

4. Dip and Coat: Dip each thawed squid ring into the tempura batter, making sure it’s well-coated.

5. Fry: Carefully place the coated squid rings into the hot oil. Fry them for about 2-3 minutes or until they turn golden brown and crispy.

6. Drain: Use a slotted spoon to remove the fried squid rings from the oil, allowing excess oil to drain back into the pan.

7. Serve: Serve the hot and crispy Tempura Squid Rings immediately. You can enjoy them with a dipping sauce of your choice, such as soy sauce, sweet chili sauce, or a mixture of soy sauce and rice vinegar.

“Picture for illustration purposes only”