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
-
Sugar 50 g
-
Hua Tiao Chinese wine 100 ml
-
Sesame Oil 50 ml
Condiments
-
Whole Squid 10 pc
-
Baking Parchment Paper 10 pc
-
Cucumber, sliced 100 g
-
Pea sprout 50 g
Before Serving
-
Radish 5 g
Preparation
-
Spice Paste
- Mix all ingredients – SEA Spice Paste, hua tiao wine, sugar, sesame oil – to form a paste.
- Set aside.
-
Condiments
- Remove squid skin, rinse well and drained.
- Cut parchment paper in 20cm x 20cm square.
-
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.
