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Thai Tempura Squid


20 Mins

Preparation time

20 Mins

Cooking time



This recipe is great for sharing and for parties! Swap the squid for cauliflower, tofu or chicken for many different options. We used Thai Taste fish sauce to marinade with Lime leaves for a greater depth of flavour.


  • The Batter

  • 150g rice flour
  • extra for dusting
  • 300ml ice cold sparkling batter
  • Salt and pepper to taste
  • Dried chilli flakes (optional)
  • The Squid

  • 500g Squid rings
  • 2 tbsp Thai Taste Fish Sauce
  • 2 tsp Chopped Thai Taste Lime Leaves
  • Black Pepper
  • enough oil to deep-fry your squid rings.

Steps for cooking

  • 1.In a bowl add the squid, fish sauce, lime leaves, pepper and mix to coat evenly.
  • 2. In a second bowl, make the batter by combining the rice flour & sparkling water, salt, pepper and optional dried chilli flakes.
  • 3. In a large pan heat enough oil to deep-fry your squid to around 180C. You can always cook in batches with less oil if you wish. (DO NOT LEAVE UNATTENDED: Hot oil can be dangerous)
  • 4. On a plate dust some rice flour and dust the squid individually, then into the batter, then straight into the hot oil.
  • 5. Allow them to cook for 1-2 minutes or until crispy & golden brown. Use a slotted spoon or nest to remove from the hot oil and drain on some kitchen paper. Serve the squid with Thai taste Sriracha sauce for the ultimate party appetiser!




Gluten Free:





Chef’s Tips

The tempura recipe will work for many types of meat and vegetables. you can also try experimenting with different herbs and spices to marinade!

Did you know?

Thai people never waste rice because they consider it sacred.

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