Deep-fried Cuttlefish
Seafood Aces at Taiwanese Night Market, Fried Giant Squid with Crispy Purple
Description
The seafood ace of night markets: thick cuttlefish (Huazhi) cut large, deep-fried crispy in five-spice-scented sweet potato flour batter, and dusted with special spices alongside Taiwanese basil.
Restaurants serving Deep-fried Cuttlefish
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick cuttlefish(Huazhi)
- Sweet potato flour
- Taiwanese basil
- Garlic
- White pepper
Instructions
- [Authentic Recipe]
- Prepare fresh, thick, chewy cuttlefish (kisslip cuttlefish, called 'Huazhi' in Taiwan), peel, and cut into satisfyingly large strips.
- Season briefly with soy sauce, wine, grated garlic, a little sugar, and white pepper (keep five-spice minimal or omit to highlight squid flavor).
- Coat generously with coarse 'sweet potato flour (Digua Fen)', let sit until the squid's moisture slightly dampens the flour.
- Drop into high 180°C+ oil, frying 'briefly (~
- min)' to just crisp the outer batter golden without toughening the squid.
- Right before done, toss massive 'Jiucengta (Taiwanese basil)' into the oil to flash-fry.
- Drain, and sprinkle with salt and white pepper-based 'Jiao Yan Fen'.
Learn more Spice, substitutes, tips
Key spices
White pepper and Taiwanese basil aroma
Substitutes at Japanese supermarkets
Frozen scored squid, Potato starch
Pairing
Cold Taiwan Beer or Lemon Tea
Trivia
[For Youth] A hugely popular menu always ordered alongside chicken at 'Yansuji' stalls. The contrast between the 'crunchy!' sweet potato flour batter and the 'bouncy' cuttlefish elasticity makes it the ultimate beer thief.
Eating tips & etiquette
[Unique Eating] Use a bamboo skewer to pierce the ultra-crunchy batter and plump squid, grabbing the crispy Taiwanese basil together to eat like a snack!
Allergen
Squid, Soy, Wheat (from soy sauce)