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Deep-fried Baby Squid Recipe – Resep Sotong Goreng

Deep-fried Baby Squid Recipe - Sotong Goreng

Deep-fried Baby Squid Recipe – Resep Sotong Goreng

This sweet, crunchy Singaporean seafood creation has been embraced by generations of discerning local diners. It also makes an excellent appetiser or cocktail snack.

Ingredients :

  • 500 g (1 lb) baby squid (each about 4-5 cm/ 11/2-2 in long)
  • 3 tablespoons cornstarch
  • 1 egg, lightly beaten
  • Oil for deep-frying
  • Marinade
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil

Sauce

  • 1 tablespoon oil
  • 2 tablespoons honey
  • 1 tablespoon bottled tomato ketchup
  • 2 teaspoons each Worcestershire sauce, fresh lime juice, sweet bottled chilli sauce and soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon black soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Method :

  1. Combine the Marinade ingredients in a bowl and mix to dissolve the sugar. Wash and dry the squid thoroughly, but do not remove the tentacles or skins. Season the squid with the Marinade and set aside to marinate while preparing the Sauce.
  2. To make the Sauce, heat the oil in a wok or saucepan over medium heat and add all the Sauce ingredients, except the cornstarch. Stir to mix well and bring to a boil, then add the cornstarch and simmer over low heat, stirring, until the Sauce thickens and clears, about 1 to 2 minutes.
  3. Dredge the marinated squid lightly in the cornstarch and dip into the egg. Heat the oil in a wok or large saucepan and deep-fry the squid until crispy and golden brown, about 3 to 5 minutes. Remove from the oil and set aside to drain. Then quickly toss the squid in the Sauce to coat well and serve while still hot.

Note : If baby squids are not available, substitute small fresh cuttlefish sliced thinly into 1/2 cm (1/4 in) rings.

Serves 6
Preparation time : 15 mins
Cooking time : 10 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Barbecued Stingray Recipe – Resep Masakan Ikan Pari Panggang”