Light Bites Recipes - Sweet and Sour Deep-fried Squid Recipe

Ingredients

• 900g/2lb fresh young, tender squid

• vegetable oil, for deep-frying

For the marinade:

• 60ml/4 tbsp light soy sauce

• 15ml/1 tbsp sugar 

For the dipping sauce:

• 30ml/2 tbsp tomato ketchup

• 15ml/1 tbsp Worcestershire sauce

• 15ml/1 tbsp light soy sauce

• 15ml/1 tbsp vegetable/sesame oil

• sugar or honey, to sweeten

• chili oil, to taste

Serves 4

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Method:

1. First prepare the squid. Hold the body in one hand and pull off the head with the other. Sever the tentacles and discard the rest.

2. Remove the backbone and clean the body sac inside and out. Pat dry using kitchen paper and cut into rings.

3. In a bowl, mix the soy sauce with the sugar until it dissolves. Toss in the squid rings and tentacles and marinate for 1 hour.

4. Meanwhile prepare the sauce. Mix together the tomato ketchup, Worcestershire sauce, soy sauce and oil. Sweeten with sugar or honey to taste and a little chili oil to give the sauce a bit of bite. Set aside.

5. Heat enough oil for deep-frying in a wok or heavy pan. Thoroughly drain the squid of any marinade, pat with kitchen paper to avoid spitting, and fry until golden and crispy.

6. Pat dry on kitchen paper and serve immediately with the dipping sauce.

Note: This is an example of a dish where the Western influence comes into play­with tomato ketchup and Worcestershire sauce used alongside more traditional ingredients.

Cook's Tip: To avoid the spitting fat, lightly coat the squid in flour before deep-frying. Alternatively, fry in a deep-fat fryer with a lid or use a spatter proof cover on the wok or pan.