Honey glazed baby squid

Name: Honey glazed baby squid
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Makes 15 pieces
Cuisine: Chinese
Ingredients: 5 sweet buns (man tou) or 15 fresh baguette slices; 1 teaspoon grated lemon rind; Oil, for deep-frying; 1½ tablespoons honey; 10 oz (300 g) fresh baby squid, cleaned; 2 tablespoons tomato ketchup; 2 tablespoons oyster sauce; 2 teaspoons sugar; ½ tablespoon dark soy sauce; ¼ teaspoon salt

Preparation info

Makes
15
pieces

Difficulty
Easy
Ready in
40 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

The sweetness of tender baby squid is enhanced by a little honey, oyster sauce and tomato ketchup in this heavenly dish. A brief glazing turns the squid a beautiful burnished bronze, after which it is ready to be served atop crisp, fried rounds of Shanghainese man tou bun.

Ingredients

Oil, for deep-frying
10 oz (300 g) fresh baby squid, cleaned
1½

Asia
China
Fish course
Pescatarian

Method

Deep-fry the baby squids over high heat for 10 minutes, or until very crispy. Remove from the heat and drain well on paper towels. Set aside.
Combine the honey, oyster sauce, tomato ketchup, dark soy sauce, sugar, salt and lemon rind in a skillet and mix well. Place the squids in the sauce mixture and cook over medium heat, stirring constantly, until the squids