Name: Fragrant Fried Squid (Sotong Goreng Sri Wangi)
Cuisine: Malaysian
Ingredients: Squid 500 g (1 lb 1½ oz), cleaned and sliced; Lemongrass 2 stalks, finely sliced; Cooking oil for deep-frying + 1 Tbsp; Torch ginger bud 1, finely sliced; Bird’s eye chillies (cili padi) 10, seeded and sliced; Tom yam paste 2 Tbsp; Water 4 Tbsp; Honey 1 tsp; Mayonnaise 1½ Tbsp; Kaffir lime leaves 3, finely sliced; Oyster sauce 1½ Tbsp; Salt to taste; Egg 1, medium, beaten; Corn flour (cornstarch) 3 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Squid 500 g (1 lb 1½ oz), cleaned and sliced
Cooking oil for de

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine ingredients for the marinade in a bowl and stir well to combine. Add the squid to the marinade and set aside for 15 minutes.
Heat oil in a wok and deep-fry the squid until golden brown and crisp. Drain.
In a clean wok, heat 1 Tbsp oil and sauté the lemongrass, torch ginger bud, chillies and tom yam paste until fragrant.
Add wate

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of