Ingredients with Measurements:
- 1 pound live octopus (sannakji)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ice water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Tongs
Step-by-step instructions:
1. Clean the octopus by removing the head and internal organs. Rinse the body thoroughly and cut it into small pieces.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In a separate bowl, beat the egg and add the ice water.
4. Add the egg mixture to the flour mixture and whisk until smooth.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Dip each piece of octopus into the batter, making sure it is fully coated.
7. Using tongs, carefully place the battered octopus into the hot oil.
8. Fry the octopus for 2-3 minutes or until golden brown.
9. Remove the octopus from the oil and place it on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 7g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Cornstarch can be used instead of flour for a gluten-free option.
- Shrimp or calamari can be used instead of octopus.
Variations:
- Add chopped scallions or garlic to the batter for extra flavor.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from becoming soggy.
- Use tongs to handle the octopus to prevent burns.
- Serve immediately to prevent the tempura from becoming soggy.
Storage instructions:
Sannakji tempura is best served fresh and should not be stored.
Reheating instructions:
Sannakji tempura should not be reheated.
Presentation ideas:
Serve the sannakji tempura on a bed of lettuce with a wedge of lemon.
Garnishes:
Garnish with chopped scallions or sesame seeds.
Pairings:
Serve with a cold beer or sake.
Suggested side dishes:
Serve with a side of steamed rice or vegetable tempura.
Troubleshooting advice:
If the batter is too thick, add more ice water. If the batter is too thin, add more flour.
Food safety advice:
Make sure the octopus is fresh and clean before cooking. Handle it with care to prevent cross-contamination.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century. It is a popular dish in Japan and is often served as a snack or appetizer.
Flavor profiles:
The sannakji tempura has a crispy exterior and a chewy interior. The octopus has a mild flavor that is enhanced by the batter.
Serving suggestions:
Serve the sannakji tempura as an appetizer or snack.
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Region: Korean