Beautifully crisp tempura squid is served on a bed of turmeric rice laced with lentils and crispy onions. Drizzled with mayo, served with a pomegranate sauce and sprinkled with sumac and parsley, there really is no way you could deny how amazing this dish is!
Tempura Squid & Turmeric Rice
Tempura Squid & Turmeric Rice
with a pomegranate and sumac sauce & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Crispy Onions
- Fresh Parsley
- Green Leaves
- Ground Turmeric
- Kewpie Mayo
- Lentils
- Pomegranate Dressing
- Self-raising Flour
- Squid Heads & Tubes
- Sumac
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the turmeric, ½ the crispy onions, and the drained lentils. Submerge in 150ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 100ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the sumac, and 20ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
White Basmati Rice - 75ml
Ground Turmeric - 5ml
Crispy Onions - 20ml
Lentils - 60g
Self-raising Flour - 180ml
Squid Heads & Tubes - 120g
Pomegranate Dressing - 15ml
Sumac - 10ml
Green Leaves - 20g
Kewpie Mayo - 15ml
Fresh Parsley - 4g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the turmeric, ½ the crispy onions, and the drained lentils. Submerge in 300ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 200ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the sumac, and 40ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
White Basmati Rice - 150ml
Ground Turmeric - 10ml
Crispy Onions - 40ml
Lentils - 120g
Self-raising Flour - 360ml
Squid Heads & Tubes - 240g
Pomegranate Dressing - 30ml
Sumac - 20ml
Green Leaves - 40g
Kewpie Mayo - 30ml
Fresh Parsley - 8g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the turmeric, ½ the crispy onions, and the drained lentils. Submerge in 450ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 300ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the sumac, and 60ml of water. Set aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
White Basmati Rice - 225ml
Ground Turmeric - 15ml
Crispy Onions - 60ml
Lentils - 180g
Self-raising Flour - 540ml
Squid Heads & Tubes - 360g
Pomegranate Dressing - 45ml
Sumac - 30ml
Green Leaves - 60g
Kewpie Mayo - 45ml
Fresh Parsley - 12g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Add the turmeric, ½ the crispy onions, and the drained lentils. Submerge in 600ml of salted water, and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
PREP STEP
Pour 400ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice.
TASTY TEMPURA
To make the tempura batter, gradually whisk the flour and a pinch of salt into the bowl of cold water until combined (Don’t overmix, lumps are fine in this case!). Set up your station by placing the squid heads and tubes, the batter, and a plate covered with paper towel next to the stove. Place a deep pan over a high heat with 2cm of oil covering the base. To test if it’s hot, pop in a drop of batter. If it fizzes, it’s ready! Place a handful of squid in the bowl of batter. Using a pair of tongs, gently coat them and then lower them into the hot oil. Fry for 30-60 seconds, turning as they colour. Remove from the pan on completion, drain on the paper towel, and season to taste. You will need to do this step in batches.
TIME FOR SIDES
In a small bowl, combine the pomegranate dressing, ½ the sumac, and 80ml of water. Se aside. Toss the rinsed green leaves with a drizzle of oil and seasoning. Loosen the mayo with water in 5ml increments until drizzling consistency.
SIMPLY STUNNING!
Pile up a generous helping of the turmeric rice. Top with the tempura squid and drizzle with the loosened mayo. Side with the dressed green leaves. Sprinkle over the chopped parsley, the remaining crispy onions, and remaining sumac. Serve with the pomegranate sauce for dunking. Beautiful, Chef!
White Basmati Rice - 300ml
Ground Turmeric - 20ml
Crispy Onions - 80ml
Lentils - 240g
Self-raising Flour - 750ml
Squid Heads & Tubes - 480g
Pomegranate Dressing - 60ml
Sumac - 40ml
Green Leaves - 80g
Kewpie Mayo - 60ml
Fresh Parsley - 15g
Woolies Products in this dish
