Roman squid sandwich with kimchi

The best sandwich you’ll ever have!


    • 300g squid rings
    • 100 ml of water
    • 150 ml milk
    • 5 g. chemical yeast
    • 5 g salt
    • 170g flour + 2 tablespoons
    • Frying oil (500 ml)

    For the mayonnaise
    • 1 egg
    • 250ml sunflower oil
    • 1 teaspoon kimchi, pasta

    For the sandwich
    • 1 can kimchi
    • a handful of arugula


For the mayo, put in a hand blender glass the egg with a little sunflower oil and continue to add the oil very little by thread.


When the mayo is thick, add a teaspoon of Kimchi paste. Mix well by hand and set off in the fridge.


To make the battering of the squid, dry the squid well.

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On a plate, put 2 tablespoons of flour and dip the squid with the flour one at a time. Put them on a tray or a large plate.


In a bowl mix the rest of the flour with the yeast, salt and milk with half the water.


Mix well until thick to cover the squid but drain. To do this we will add the necessary water (I added it all).


In a saucepan or saucepan, heat plenty of oil.
Dip the squid one at a time in the mixture and fry them in oil for a couple of minutes on each side until crisp and golden.


For the assembly of the sandwich, we put a layer of kimchi and on top of the squid. We’re done with the mayonnaise and some arugula leaves.


These squids sandwiches are delicious with a little salad