Ika tempura

Ingredients

• 2 eggs
• 1 1/2 cups iced water
• 2 cups sifted all purpose flour

Preparation

• Break eggs into a well-chilled bowl then add iced water. Add sifted flour. Make lumpy batter. Loosely fold with chopsticks. Batter should be a mixture of dry flour. Pat the squid dry. Coat with lumpy batter then slide into hot oil and deep-fry until golden brown, turning once or twice for even cooking. Drain excess oil on paper-lined plate or tray after deep frying. Sprinkle salt and pepper if desired.

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