Deep Fried Honey Baby Squids – 蜜汁小鱿鱼

What’s better than a squid? Baby squids of course. They are all bite-sized so you can enjoy the full FLAVOURS of a whole squid in every mouthful.

But that’s not all, imagine a mouthful of crunchiness coated in a sweet honey and soy based sauce. It’s amazing how two simple ingredients can create such a delectable sauce!

Thanks to our friends from Dish The Fish for recommending us the baby squids that we used for the video. These are really hard to find even at the wet market! Do check them out at www.facebook.com/dishthefishsg

  • Share:


  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients:

  1. 2 packs of baby abalones (around 36 pcs)

  2. 20g grams jin hua ham

  3. 1 litre of chicken stock

  4. 8 chinese mushrooms (soaked)

  5. 1 pack of baby bok choy (150g)

  6. 2 tbsp abalone sauce

  7. 1 tbsp oyster sauce

  8. ¼ tsp dark soy sauce

  9. 2 tbsp hua tiao wine

  10. 100ml water (adjust to taste)

  11. 1 tsp sugar

  12. 2-3 tbsp cornstarch solution (mix cornstarch with water 1:2 ratio)

  13. water for blanching

  14. 1 tsp salt

  15. 1 tbsp oil

Steps:

  1. Add 1 cup rice flour to a deep dish

  2. Season with 1 tsp salt and 1 tsp pepper

  3. Mix well

  4. Add 1 kg baby squid

  5. Coat the baby squid evenly and set aside

  6. Heat sufficient oil in a wok, deep-fry baby squid till golden brown

  7. Drain and set aside

  8. Heat ½ cup water in wok

  9. Add ¼ cup honey,

  10. 2 tbsp light soy sauce,

  11. ½ tsp dark soy sauce,

  12. and ½ tsp salt (adjust to taste)

  13. Reduce until sauce thickens

  14. Add fried baby squid and toss evenly