Paper wrapped South East Asian Spice Squid
Squid, or “sotong” is a seafood favourite among Singaporeans. Give squid a real Asian touch with our South East Asian Spice Paste that promises to really add depth and layers of flavour to the dish.
Ingredients
Spice Paste
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Sugar 50.0 g
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Hua Tiao Chinese wine 100.0 ml
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Sesame Oil 50.0 ml
Condiments
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Whole Squid 10.0 pc
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Baking Parchment Paper 10.0 pc
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Cucumber, sliced 100.0 g
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Pea sprout 50.0 g
Before Serving
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Radish 5.0 g
Preparation
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Spice Paste
- Mix all ingredients – SEA Spice Paste, hua tiao wine, sugar, sesame oil – to form a paste.
- Set aside.
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Condiments
- Remove squid skin, rinse well and drained.
- Cut parchment paper in 20cm x 20cm square.
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Before Serving
- Marinate squid with spice paste for 2 hrs.
- Wrap squid with parchment paper and roll tight.
- Heat oil to 160°C and deep fry for 5mins till cook.
- Serve squid with cucumber slices, pea sprout and radish.
