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
Paper wrapped South East Asian Spice Squid
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$0.0
Spice Paste
Sugar
/g
50.0 g
0%
Knorr South East Asian Spice Paste 600g
/g
200.0 g
0%
Hua Tiao Chinese wine
/ml
100.0 ml
0%
Sesame Oil
/ml
50.0 ml
0%
Condiments
Whole Squid
/pc
10.0 pc
0%
Baking Parchment Paper
/pc
10.0 pc
0%
Cucumber, sliced
/g
100.0 g
0%
Pea sprout
/g
50.0 g
0%
Before Serving
Radish
/g
5.0 g
0%
/
Spice Paste
-
Sugar 50.0 g
-
Knorr South East Asian Spice Paste 600g 200.0 g
-
Hua Tiao Chinese wine 100.0 ml
-
Sesame Oil 50.0 ml
Condiments
-
Whole Squid 10.0 pc
-
Baking Parchment Paper 10.0 pc
-
Cucumber, sliced 100.0 g
-
Pea sprout 50.0 g
Before Serving
-
Radish 5.0 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.
