Thai cuisine: tempura squid rings, the recipe.
Some time ago, while I was on vacation in Vietnam at my wife's house, we had lunch in an excellent Thai restaurant (in fact, Thai cuisine is also very popular in Vietnam) and I tasted this dish, of which I will try to write the recipe for you.

Ingredients:

– 500 g of squid, cleaned and cut into rings;
– 1 cup of rice flour;
– 1 cup of cold sparkling water;
– 1 egg;
– 1 teaspoon of salt;
– 100 grams of panko;
– Oil for frying.

Preparation:

First, let's prepare the batter: in a bowl, mix the rice flour with the cold sparkling water and the egg. Add the salt and mix gently until you get a smooth batter. Do not overmix to avoid the batter becoming too thick.
Heat the oil in a deep pan or in a deep fryer to about 180°C.
Dry the calamari rings well with absorbent paper. Dip each ring in the batter, making sure it is well coated and then pass them in the panko. In the dish I ate in that restaurant, in addition to the traditional batter, there was also some breadcrumbs (panko) to increase the crunchiness.
Fry the calamari rings in small batches to avoid lowering the temperature of the oil too much. Fry until golden brown and crispy, about 2-3 minutes per side.
Remove the calamari rings from the oil and drain on paper towels to remove excess oil.
Serve the tempura calamari rings hot, accompanied by soy sauce or sweet chili sauce.

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