Kara-age is deep-frying, with ingredients usually dusted in flour. Southern squid is ideal for frying, because it retains its tender texture.
- 2 southern squid (about 800gm)
- 50 ml each soy sauce and sake
- 1 tsp finely grated ginger
- 1 small garlic clove, crushed
- For deep-frying: peanut oil
- 150 gm potato flour (1 cup)
- To serve: Kewpie mayonnaise and lemon wedges
- 1Remove innards from squid by pulling tentacles from the body. Cut across the head, underneath the eyes, to separate tentacles in one piece (discard innards and eyes). Push tentacles outwards, squeeze beak out (discard), cut each tentacle into 3 pieces, place in a bowl and set aside. Slice wings from the body, then remove skin and trim tough flesh (discard). Halve wings and add to tentacles. Remove skin from the tube by running your finger underneath the skin, separating it from flesh, then peeling off in one piece (discard). Remove backbone from tube, cut tube open so it lays flat, then scrape out insides (discard). With your knife on an angle, cut the tube diagonally into thin bite-sized pieces and add to tentacles. Add soy, sake, ginger and garlic and refrigerate for 1 hour to marinate.
- 2Heat oil in a wok or deep-sided saucepan to 170C. Drain squid well, toss in flour, shake off excess, then deep-fry in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper, then serve hot with Kewpie mayonnaise and lemon wedges.
Drink Suggestion: Crisp, off-dry riesling. Drink suggestion by Max Allen