Description
A signature night market menu where a giant whole squid (over 30cm) is coated in sweet potato flour, deep-fried ultra-crispy, and heavily dusted with spices.
Restaurants serving Deep-fried Giant Squid
Researching
We are researching restaurants that serve this dish.
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
- Whole giant squid
- Sweet potato flour
- Garlic
- Five-spice powder
- White pepper
Instructions
- [Authentic Recipe]
- Gut a fresh, thick giant squid (Youyu) and leave whole.
- Make multiple horizontal cuts along both sides of the body with scissors to prevent curling when fried and to make it easy to eat.
- Season briefly with soy sauce, wine, grated garlic, and a little sugar.
- Generously coat the whole squid in 'sweet potato flour (Digua Fen)' batter, waiting a few minutes until damp.
- Submerge whole in high 180°C+ oil in a giant wok (or fryer).
- Flash-fry rapidly for '1-
- mins' so the meat doesn't toughen, just crisping the batter ultra-crunchy and golden.
- Drain, skewer, and sprinkle massively with a special spice blend of salt, white pepper, five-spice, and chili powder.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Garlic punch
Substitutes at Japanese supermarkets
Japanese flying squid (smaller but works)
Pairing
Cold Taiwan Beer
Trivia
[For Youth] The twin pillar of 'giant fried foods' in Taiwan night markets alongside Da Ji Pai (Giant Fried Chicken). The hard, crunchy batter created by sweet potato flour and the squid's plump elasticity are irresistible. Walking while eating this guarantees attention.
Eating tips & etiquette
[Unique Eating] Normally cut into bite-sized pieces with scissors, but connoisseurs hold the giant whole squid on a skewer, getting oil on their faces while biting it off from the edge!
Allergen
Squid, Soy, Wheat (from soy sauce)