Description
Hot Butter Cuttlefish is a flavorful and crispy fried squid dish infused with a spicy garlic butter sauce, banana peppers, and a blend of Sri Lankan chili paste, oyster sauce, and tomato ketchup. Perfect as a hearty appetizer or main with rice, it combines crunchy texture with a rich, aromatic sauce for a deliciously satisfying meal.
Ingredients
Cuttlefish / Squid
- 500 g cleaned cuttlefish or squid tubes (about 1 lb)
- 1 egg
- ½ cup cornstarch
- ½ cup all purpose flour
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for deep frying
Sauce and Stir-fry
- 6 – 8 cloves garlic (finely minced)
- ½ large onion (large dice)
- 2 ½ tbsp Sri Lankan chili paste (or any chili crisp)
- 4 dried red chili (chopped)
- 1 ½ tbsp oyster sauce (optional but recommended)
- 2 ½ tbsp tomato ketchup (or alternative)
- 2 cups sliced banana peppers
- 45 g butter (about 3 tbsp, or margarine)
- 1 tbsp vegetable oil
- ½ – 1 tsp sugar (start with ½ tsp)
- 3 – 4 green onions / spring onions (sliced)
- Salt or soy sauce to taste
- Water (as needed)
Instructions
- Prepare the cuttlefish: Clean the cuttlefish or squid tubes by cutting them lengthwise and scraping off any membrane inside. Score the surface in a shallow diamond pattern and cut into 2-inch bands. Season with salt and pepper and marinate for 15 minutes to 1 hour.
- Mix coating: Combine cornstarch and all-purpose flour in a bowl for the dry coating. Crack an egg into the marinated cuttlefish and mix well.
- Fry the cuttlefish: Heat vegetable oil in a pot or deep fryer to 350°F (180°C). Dredge the egg-coated cuttlefish pieces in the dry flour mixture, then deep fry until golden and crispy, about 1-2 minutes depending on thickness. Drain on paper towels.
- Prepare ingredients for sauce: While cuttlefish is marinating, mince garlic, dice onion, chop dried chilies, slice banana peppers and green onions. Measure chili paste, butter, oil, sugar, ketchup, oyster sauce, and keep salt/soy sauce and water ready.
- Cook the spicy garlic butter sauce: Heat a large skillet or wok over medium-high heat. Add butter and vegetable oil. Once butter starts melting, stir fry onion for 1 minute, then add garlic and cook 30-60 seconds without burning.
- Add sauces and chilies: Stir in chili paste, dried chilies, tomato ketchup, sugar, and oyster sauce. Cook for 1 minute, adding 1-2 tablespoons water if too dry.
- Cook banana peppers: Stir fry banana peppers for 1-2 minutes, adding about 2 tablespoons water if sauce appears dry.
- Toss fried cuttlefish with sauce: Add fried cuttlefish to skillet and toss immediately to coat thoroughly in the sauce. Heat through and adjust seasoning with salt or soy sauce.
- Finish and serve: Add sliced green onions to the hot mixture and toss gently. Transfer to a serving dish and serve immediately with rice and vegetables.
Notes
- If using squid tubes instead of cuttlefish, cook similarly; thinner pieces cook faster.
- The diamond pattern scoring helps tenderize the cuttlefish and allows sauce to cling better.
- Sri Lankan chili paste adds authentic flavor, but any chili crisp or chili paste can work as a substitute.
- Adjust sugar and salt or soy sauce to balance the spiciness and savoriness of the sauce.
- Ensure the oil is at correct temperature before frying for best crispy texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Seafood
- Method: Frying
- Cuisine: Sri Lankan
