For company
Goreng sotong
Singaporean fried squid — marinated for two full hours, then flashed in hot oil so it stays sweet and tender inside its crisp shell.
Marinate for two hours, not twenty minutes. That is the whole difference between good fried squid and squid you remember. Starter, or a main alongside the chilli crab for a seafood evening.
Method
- 01
Pat the squid completely dry. Mix the garlic, ginger, turmeric, coriander, chilli powder, salt, lime juice and fish sauce, then turn the squid through it.
- 02
Cover and refrigerate for a full 2 hours.
- 03
Combine the rice flour and cornflour in a wide bowl.
- 04
Heat the oil to 190°C. Lift the squid from the marinade, letting it drip, and toss in the flour to coat lightly.
- 05
Fry in small batches for 60–90 seconds only, until pale gold and crisp. Any longer and it turns to elastic bands.
- 06
Drain on a rack, salt while hot, and serve with lime, chilli and rice.
Keep cooking
