Deep-fried squid served with a sweet and sour sauce is a popular dish in Asia. This is an example of a dish where the western influence comes into play – the dipping sauce is made using tomato ketchup and Worcestershire sauce.
Ingredients: (Serves 4)
- 900 g/2 lb fresh young, tender quid
- Vegetable oil, for deep-frying
For the marinade:
- 60 ml/4 tablespoons light soy sauce
- 15 ml/1 tablespoon sugar
For the dipping sauce:
- 30 ml/2 tablespoons tomato ketchup
- 15 ml/1 tablespoon Worcestershire sauce
- 15 ml/1 tablespoon light soy sauce
- 15 ml/1 tablespoon vegetable or sesame oil
- Sugar or honey, to sweeten
- Chili oil, to taste
Method:
First prepare the squid. Hold the body in one hand and pull off the head with the other. Sever the tentacles and discard the rest. Remove the backbone and clean the body sac inside and out. Pat dry using kitchen paper and cut into rings.
In a bowl, mix the soy sauce with the sugar until it dissolves. Toss in the squid rings and tentacles and leave to marinate for 1 hour.
Meanwhile prepare the sauce. Mix together the tomato ketchup, soy sauce, Worcestershire sauce and oil. Sweeten with sugar or honey to taste and add as much chili oil as you like. Set aside until ready to serve.
Heat enough oil for deep-frying in a wok or heavy pan. Thoroughly drain the squid of any marinade, pat well with kitchen paper to avoid spitting, and fry the squid rings until they are golden and crispy. Drain on kitchen paper and serve immediately, accompanied by the dipping sauce.