Description
Hot butter cuttlefish, also known as calamari, is a popular snack in Asian cuisine featuring lightly battered and deep-fried cuttlefish tossed in a rich, aromatic butter and chili paste sauce with garlic and spring onions. This crispy yet tender dish combines savory, spicy, and slightly sweet flavors, perfect for serving as an appetizer or main alongside steamed rice or lime wedges.
Ingredients
Scale
For the Cuttlefish
- 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)
For the Batter
- 1 cup cornflour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon turmeric powder
For Frying
- 2 cups cooking oil (for deep frying)
For the Sauce
- 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
Instructions
- Prepare Ingredients: Have all ingredients prepped and ready, including cleaning and slicing the cuttlefish into thin rings or rectangular strips with thin slits to help texture.
- Clean and Marinate: Rub the cuttlefish with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt, then wash thoroughly under running water 2-3 times to remove odor and sliminess. Drain well in a colander.
- Season and Marinate: Place drained cuttlefish in a large bowl, add 1 teaspoon salt and the egg white, and mix well using a spoon or gloves to avoid smell on hands. Let marinate for 10 minutes.
- Prepare Batter: In a separate bowl, combine 1 cup cornflour, 1/2 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon turmeric powder.
- Heat Oil: Fill a medium deep frying pan with 2 cups oil and heat over low-medium heat. Test if oil is ready by dipping a wooden stick and looking for bubbles.
- Coat and Fry: Take 2-3 pieces of marinated cuttlefish, coat thoroughly in the cornflour mixture, shaking off excess. Fry in hot oil until golden brown, monitoring closely to avoid burning. Fry in small batches as needed.
- Drain Fried Pieces: Remove fried cuttlefish and place on paper towels to absorb excess oil. Repeat until all pieces are fried and drained.
- Prepare Sauce: In a large frying pan over low heat, melt 1/2 cup butter. Add minced garlic and cook for 30 seconds. Then add chili paste and stir constantly over low heat. Optionally add 1 tablespoon sugar to balance flavor.
- Toss Cuttlefish in Sauce: Add the fried cuttlefish to the butter chili sauce, mixing well to coat evenly.
- Add Spring Onions & Serve: Stir in sliced spring onions, mix briefly, and serve immediately with lime wedges for added freshness.
Notes
- Using frozen cleaned calamari saves time on cleaning and preparation.
- Washing cuttlefish multiple times reduces sliminess and odor.
- Thin slits cut into the cuttlefish improve texture and allow the batter to cling better.
- Maintain oil temperature carefully to prevent burning; frying is quick so watch closely.
- The sugar in the sauce is optional and balances the heat from the chili paste if desired.
- Spring onions added at the end provide freshness and a mild onion flavor.
- Serve hot and fresh for best texture and flavor.
Keywords: hot butter cuttlefish, fried calamari, Asian appetizer, butter chili calamari, crispy fried seafood