- 500 g mixed squid and squid of medium size
- 100 g rice flour
- 70 g rice starch
- 4 artichokes
- an egg white
- sparkling mineral water
- peanut oil
For the recipe of the calamari, squid and artichoke tempura, clean squid and squid; cut the tufts in half and the bags in rings. Clean the artichokes and cut them into 8 wedges each; as you prepare them, immerse them in water and lemon so as not to blacken them.
Prepare a batter by mixing the egg white, flour and rice starch with 150g of carbonated water, very cold. Dip the squid, squid and artichokes into the batter, well drained, then fry in hot peanut oil for 2 minutes. Drain them on kitchen paper, salt them and serve them.
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