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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
  1. Spice Paste

    • Mix all ingredients – SEA Spice Paste, hua tiao wine, sugar, sesame oil – to form a paste.
    • Set aside.
  2. Condiments

    • Remove squid skin, rinse well and drained.
    • Cut parchment paper in 20cm x 20cm square.
  3. 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.