Baby Squid cooked in its own ink – these are netted squid – I don’t think they grow any bigger than this, so don’t feel like you’ve killed off an entire generation…they multiple quickly 🙂
- 700g Fresh baby squid (there is no need to gut them as the ink gives it a nice flavour…besides, they are way too small to gut individually anyway)
- 2 tbsp Coarse Salt
- 4 tbsp Corn Flour
- 1 1/2 tbsp Honey
- 1 tbsp Light Soy Sauce
- 1 tbsp Chinese Cooking Wine
- 3 Chili Padis – diced
- 2 cloves Garlic – diced
- Cooking Oil
- Chinese parsley to garnish
1. Rinse the baby squid then rub in coarse salt to remove slime, then rinse the squid again and drain off excess liquid.
2. Add the corn flour to the squid and toss until evenly coated.
3. Heat up the cooking oil then deep fry the squid until cook (in this recipe, I did not deep fry the squid until crispy to retain the springy texture of the squid)
4. Remove the squid from the oil and drain off excess liquid, then set aside.
5. Leaving on a small amount of oil in the pan, toss in the chili and garlic and stir fry until fragrant then add in the honey and soy sauce and stir fry until honey melts.
6. Toss in the squid and fry until they are evenly coated with the sauce.
7. Garnish and serve.