Wednesday, February 22, 2012

Crispy Fresh Squid/Cuttlefish In Sweet And Sour Sauce

If you have a maid, or your stove outside of your house, you might considering making this dish.If you like me, no maid, stove in the kitchen inside the house, then you're also like me CRAZY!

WHY? When deep-frying the squid, the squid will pop,pop,pop out and burst the oil, splatter around the kitchen HAVOC!!Even if you put on the lid, can still hear the pop,pop sound.My kitchen turned up very maid, so have to clean up by myself....zzzzzzzzzzz...

OK, the taste....according to the book, it should be crunchy, but mine not enough crunch.And,I thought it will be hard and dense, but not, it's just chewy, softly chewy type, with a little bit crunchy,ya little bit only... and it goes well with the sauce.
Will I make it again???I will....hahahha

Recipe source: Hawker's Fair...Best Of all time Favourites.

1kg fresh squid/cuttlefish,cut into pieces
1 tbsp shredded red chilli
1 tbsp shredded ginger

2 tbsp worcestershire sauce
3 tbsp tomato sauce
2 tbsp chilli sauce
1 tbsp black vinegar
2 tbsp sugar
1 tbsp soy sauce( can omit this)
1/2 tbsp oyster sauce
5 tbsp water

Blanch squid/cuttlefish in boiling water for 1/2 minute. Dish and drain. 
Heat up oil for deep-frying, put in squid/cuttlefish and deep fry until dry and crispy. Dish and drain.
Pour sauce into wok and cook until thick.
Add in fried cuttlefish, shredded chilli, ginger and mix well.
Dish up and serve.

**When frying fresh squid/cuttlefish, lots of heat up oil are needed.
First round of frying may not be crunchy.
Dish up the squid/cuttlefish, add more oil and heat up.
Pour in the squid/cuttlefish again for deep frying until crunchy.
The stove at home with lower fire may need another round of deep frying.
This particular dish of squid/cuttlefish is only tasty when crunchy.

 ** I copied from the book.
This is how I scoring the squid and make patterns.


Amelia's De-ssert said...

Hi yummylittlecook, your crispy squid look delicious. But if it's going to pop and clean up the kitchen, guess I have to think twice cooking this dish. LOL

wendyywy @ Table for 2..... or more said...

Oh, follow restaurant style sure everything "pass oil".
Very scary, I can imagine the pip pip pop pop.

hemalata said...

Delicious recipe.

maha said...


Nava.K said...

We enjoy Chinese style of dishes from time to time. The next meal of ours with a Chinese cuisine is going to be this amazing this recipe you have shared. I have almost all the ingredients in my pantry so just getting the squid and adding in the rest is going to take no time to prepare.

Dmarie said...

must say that I'll probably never make cuttlefish at home, but I will definitely be bookmarking this page for that sauce. thanks, YLC!

Yummy Bakes said...

Pop, pop but its delicious right?

Sonia (Nasi Lemak Lover) said...

Hahaha, i can imagine you jump here and there,,,scoring the squid is a bit tedious thought.

Jobless Girl said...

Well done... I always scoring at the wrong side and the squid is not curly as like pic. Now i will remember this.. thanks.

Jay said...

wow..super delicious...looks inviting..;)
Tasty Appetite