Crispy Squids

The most challenging dish. “Deep Fried Baby Squids”.

The “must order” dish at every visit to the seafood restaurant at East Coast Park. Whether it was for a family dinner or company events.

These bite-sized crunchy coated in sweet honey chilli sauce squids full of flavour in every mouthful.

Notably these Squids are not easily available at wet markets.

Fortunately I was able to buy some just last week from my usual fish supplier.

Though small, I prefer to remove those tiny transparent pen from the squids. Yes it’s a lot of work.

Rinse a few times and dab dry. You need to be generous with your kitchen paper towel. πŸ˜ƒ

Place the squids in a metal plate and steam until cooked. Expect the cooked squids to shrink.

Remove and let it to cool.

Marinate the squids with all purpose seasoning.

Coat the steamed squid with rice flour and deep fry until it turned golden brown.

Drain with kitchen paper yield and set aside.

In a saucepan, add water, honey, plum sauce, superior light soy sauce, chilli sauce and sesame oil and bring it to a boil until the sauce thickened.

Add the fried squids and toss evenly in sauce and serve immediately.

Yummy πŸ˜‹


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