Name: Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 500g cuttlefish/calamari, cleaned and cut into rings or rectangular strips with thin slits; 1 egg white; 1/2 teaspoon salt (for marinating); 1/4 teaspoon turmeric powder (for marinating); 1 cup cornflour; 1/2 teaspoon salt; 1 teaspoon black pepper; 1/4 teaspoon turmeric powder; 2 cups cooking oil (for deep frying); 1/2 cup butter; 1 and 1/2 tablespoons minced garlic (about 4-5 garlic cloves); 1 and 1/2 tablespoons chili paste; 1 tablespoon sugar (optional, to add a sweet and spicy element); A bundle of spring onions (5-7 stalks), sliced

If you’ve ever found yourself craving a dish that’s got that perfect mix of crispy, spicy, and buttery goodness, then this Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe is definitely one you need on your radar. What makes this recipe stand out for me is how effortlessly it transforms simple cuttlefish into something special — it’s got that amazing crunch from the cornflour batter combined with the rich, flavorful kick from the garlic and chilli butter sauce. It’s one of those dishes that comes together quick but feels like you’ve put in a whole lot of love and effort.

I usually whip this up when I want something a little indulgent but still easy enough for a weeknight dinner or when friends pop over unexpectedly. The balance of spice, butter, and garlic just hits all the right notes, and the texture contrast? Absolutely dreamy. Plus, it’s great for impressing guests or making a cozy night in a bit more exciting. Trust me, once you try this Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe, you’ll find yourself turning to it again and again.

Ingredients You’ll Need

Each ingredient in this Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe plays an important role, from giving the cuttlefish that crispy coating to making sure every bite is bursting with flavor. When shopping, look for fresh or frozen cuttlefish that’s nicely cleaned to save you hassle in prep.

Cuttlefish/Calamari: Fresh is ideal, but frozen works fine and saves prep time.
Egg White: Helps the batter stick and adds a light coating texture.
Cornflour: Key for that crispy crispy exterior — no substitutes here!
Salt: For seasoning and drawing out moisture from the cuttlefish.
Black Pepper: Adds a subtle heat, balancing the overall flavor.
Turmeric Powder: Just a pinch for color and a gentle earthiness.
Oil (for frying): Use a neutral oil with a high smoke point like vegetable or canola.
Spring Onions: Fresh and crunchy, they add brightness at the end.
Butter: The heart of the sauce — rich and silky for that indulgent touch.
Minced Garlic: Aromatic and pungent, it beautifully complements the butter.
Chilli Paste: Adds spicy depth; feel free to adjust based on your heat tolerance.
Sugar (optional): Balances the spice with a touch of sweetness.

Variations

I love making this Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe my own depending on what mood I’m in or who I’m cooking for. It’s a versatile dish that’s super open to tweaks!

Less Spice: I’ve dialed down the chilli paste before for my spice-wary friends and it still packs a ton of flavor.
Extra Crunch: Sometimes I toss in a little rice flour with the cornflour for an even crispier crust.
Gluten-Free: Stick with just cornflour but ensure your chilli paste is gluten-free — many are, but always check.
Seasonal Herbs: Adding fresh cilantro or Thai basil on top adds a fragrant twist I adore during summer evenings.

How to Make Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe

Step 1: Prep and clean the cuttlefish/calamari

Start with about 500g of cleaned cuttlefish — if you’re using frozen, no worries, just defrost completely. Slice your cuttlefish into rings or rectangular strips as I like to do, making sure to cut thin slits on the surface; this helps the flavors soak in and keeps the texture tender. It might seem fiddly, but those little slits make all the difference.

Step 2: Marinate and wash the cuttlefish

After slicing, toss your pieces in ¼ teaspoon turmeric and ½ teaspoon salt, rub well, then rinse thoroughly under running water 2-3 times. This step helps remove that “fishy” smell and sliminess, which is super important for a clean finish. Drain well in a colander, then place in a bowl, sprinkle another teaspoon of salt, add an egg white, and mix. Let that marinate for 10 minutes to tenderize and help the batter stick later.

Step 3: Prepare your batter for frying

In a separate bowl, combine 1 cup cornflour with ½ teaspoon salt, 1 teaspoon black pepper, and ¼ teaspoon turmeric powder. This mix provides the crisp crunch and light golden color we’re after. Get a big bowl lined with paper towels ready for when your cuttlefish come out of the hot oil — they’ll need to drain off excess grease.

Step 4: Fry the cuttlefish to golden perfection

Heat 2 cups of oil in a medium deep frying pan over low-medium heat. To test if the oil’s ready, dunk a wooden stick in—the bubbles should form around it. Coat 2 or 3 pieces of your cuttlefish in the cornflour mixture, shake off excess, then gently lay them in the oil. Fry in small batches and watch closely: they brown quickly, so keep your heat controlled to avoid burning. Once golden, transfer to your paper towel-lined bowl to drain. The goal is that lovely crisp bite, so don’t overcrowd the pan!

Step 5: Make the buttery garlic chilli sauce

Lower the heat and melt ½ cup of butter in a large frying pan. Add 1½ tablespoons of minced garlic and cook gently for about 30 seconds to coax out that amazing aroma. Stir in 1½ tablespoons chilli paste and, if you like, 1 tablespoon sugar to balance the heat with a little sweetness. Keep stirring on low heat until everything’s combined into a glossy, fragrant sauce.

Step 6: Toss fried cuttlefish in the sauce and finish

Now it’s time for the magic moment. Add your crispy cuttlefish to the pan with the chilli butter sauce. Toss or stir gently to coat every piece evenly. Finally, throw in a bunch of chopped spring onions and give it a final mix. The fresh scallions add a lovely pop of color and crunch that cuts through the richness perfectly.

How to Serve Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe

A black tray holds six small black bowls arranged in a rough circle. The largest bowl on the top right contains dark brown textured paste. To its top left is a medium bowl filled with whole small green onions and white shallots with light purple tips. Below that is a smaller bowl of finely chopped white garlic. To the bottom left, a scalloped bowl holds a mound of golden yellow powdered spice. Next to it is another small scalloped bowl with coarse white salt, and to its right is a similar bowl with ground black pepper. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually serve this with a few wedges of lime on the side — squeezing fresh lime juice just before eating adds that bright zing that lifts the whole dish. Sometimes I add a sprinkle of chopped fresh coriander or a dash of toasted sesame seeds for texture and an extra flavor dimension.

Side Dishes

This recipe pairs fantastically with steamed jasmine rice or even garlic fried rice if you’re going for extra flavor. A simple mixed green salad or lightly steamed veggies like bok choy or broccolini provide a refreshing contrast to the richness of the butter sauce.

Creative Ways to Present

For a dinner party, I love serving this hot butter cuttlefish on a large wooden board with lime wedges scattered, some fresh herbs, and a small bowl of extra chilli paste for those who want an extra kick. It’s a casual yet elegant presentation that invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the fridge. The crispy coating will soften a bit, but the flavors remain fantastic. I recommend eating within 24 hours for the best texture and taste.

Freezing

I’ve frozen cooked hot butter cuttlefish before, but a heads-up: the texture changes slightly after thawing and reheating. It’s still delicious, just not quite as crispy. If freezing, freeze quickly in a single layer to avoid clumping.

Reheating

The best way to reheat is in a hot oven or under the broiler for a few minutes to help crisp it back up without overcooking the cuttlefish. Avoid the microwave if you can — that tends to make it rubbery.

FAQs

Can I use squid instead of cuttlefish for this Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe?

Absolutely! Squid is a great substitute and cooks similarly to cuttlefish. Just make sure to keep an eye on cooking times so it doesn’t become rubbery. The recipe’s batter and sauce work beautifully with squid too.
What can I substitute for chilli paste if I don’t have any?

If you don’t have chilli paste on hand, you can use a mix of chilli flakes and a bit of tomato paste or even Sriracha sauce to get that spicy, slightly sweet flavor. Adjust the amount to your heat preference and add it carefully during the sauce stage.
How do I prevent the cuttlefish from getting rubbery?

The key is not to overcook. Thinly slitting the cuttlefish before marinating helps tenderize it, and frying only until golden brown — usually just a couple of minutes per batch — keeps it tender. Also, avoid microwaving leftovers which can toughen them.
Is it okay to skip the sugar in the recipe?

Definitely! The sugar is optional to balance the spice with slight sweetness. If you prefer savory and spicy flavors only, feel free to leave it out without affecting the overall deliciousness.

Final Thoughts

This Hot Butter Cuttlefish with Garlic and Chilli Paste Recipe holds a special spot in my kitchen because it’s just so satisfying — you get that crispy, buttery, spicy combo that feels celebratory even on a regular Tuesday night. Cooking it feels like a little meditation: slicing, frying, stirring that fragrant sauce. I really encourage you to give it a go, whether you’re a seafood lover or just new to cooking cuttlefish. It’s a crowd-pleaser that’s sure to become a favorite. And trust me, once you taste that first bite, you’ll be hooked!