🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams medium-sized fresh squid
- 1 lime
- 150 grams medium-protein all-purpose flour
- 50 grams cornstarch
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 chicken egg
- 100 ml ice water
- 500 ml cooking oil
- 3 cloves garlic, minced
- 5 red bird's eye chilies, minced
- 3 tbsp chili sauce
- 3 tbsp honey
- 1 tbsp sweet soy sauce (kecap manis)
- 50 ml water
- 1 tbsp margarine
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👩🍳 Instructions
- 1 Clean the squid by removing the ink sac and inner parts, discard the transparent cartilage, then cut into rings or leave whole as you prefer.
- 2 Rub the squid with lime juice and a little salt, let it sit for 10 minutes to remove the fishy smell, then rinse and drain until dry.
- 3 Mix the all-purpose flour, cornstarch, garlic powder, salt, and pepper in a dry container to make the dry coating.
- 4 In a separate bowl, beat the egg with the ice water until well combined to make the wet batter.
- 5 Dip the squid into the dry flour mixture, then into the wet batter, then coat again in the dry flour mixture for a thicker, crunchier coating.
- 6 Heat the oil over medium heat and fry the squid until golden and crisp, about 2-3 minutes only so it doesn't turn tough. Remove and drain.
- 7 For the sauce, heat the margarine, then sauté the minced garlic and minced bird's eye chilies until fragrant.
- 8 Add the chili sauce, honey, sweet soy sauce, and water. Cook over low heat until slightly thickened and bubbling.
- 9 Add the fried squid into the sauce, stir quickly until evenly coated on all sides. Remove immediately so the squid doesn't turn soggy.
- 10 Serve immediately while still warm and the coating is still crispy.
💡 Tips
• Don't fry the squid too long — just 2-3 minutes is enough so the texture doesn't turn tough and chewy.
• Make sure the squid is completely dry before coating it in flour so the coating sticks perfectly and doesn't fall off easily during frying.
• Use medium-high heat when frying so the coating dries quickly and the squid inside cooks through perfectly without releasing too much water.
• Toss the squid in the sauce right after frying and serve immediately so the crispy texture doesn't turn soggy too soon.
📊 Nutrition Facts / serving
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