Hot Butter Cuttlefish with Garlic and Chili Paste Recipe
This Hot Butter Cuttlefish recipe offers a crispy, flavorful seafood dish where tender cuttlefish is coated in a seasoned cornflour batter, deep-fried to golden perfection, then tossed in a rich butter, garlic, and chili paste sauce. Sprinkled with fresh spring onions and served warm, this Southeast Asian-inspired dish combines spicy, savory, and slightly sweet elements for a mouthwatering treat perfect for a satisfying appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Seafood
- Method: Frying
- Cuisine: Southeast Asian
- Diet: Halal
Ingredients
Scale
Cuttlefish Preparation
- 500g cuttlefish/calamari (cleaned and sliced into rings or rectangular strips with thin slits)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 teaspoon salt (for marinating)
- 1 egg white (from 1 egg)
Batter Coating
- 1 cup cornflour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon turmeric powder
Sauce and Garnish
- 2 cups 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, for a sweet and spicy element)
- 1 bundle spring onions (5–7 stalks, chopped)
Instructions
- Prepare Ingredients: Gather and prep all ingredients, including cleaned cuttlefish, minced garlic, chopped spring onions, and measured spices and oil.
- Clean and Slice Cuttlefish: If using fresh cuttlefish or calamari, clean and cut into rings or strips with thin slits; frozen cleaned calamari can be used for convenience.
- Season and Rinse: Place cuttlefish in a bowl, add turmeric and salt, rub in well, then rinse under running water 2-3 times to remove smell and slippery texture. Drain thoroughly.
- Marinate with Egg White: Transfer drained cuttlefish to a bowl, add salt and egg white, then mix well using a spoon or gloves. Set aside to marinate for 10 minutes.
- Prepare Batter: In a separate bowl, combine cornflour, salt, pepper, and turmeric powder thoroughly.
- Heat Oil for Frying: Place a medium deep frying pan over low-medium heat, add oil, and heat until bubbles form around a wooden stick, indicating the right frying temperature.
- Coat Cuttlefish: Toss 2-3 cuttlefish pieces in the batter until fully coated, then shake off excess flour.
- Deep Fry: Fry coated cuttlefish in hot oil until golden brown, in small batches to prevent crowding. Regulate heat to avoid burning and keep oil from smoking.
- Drain Excess Oil: Remove fried cuttlefish and place on paper towels to absorb oil. Continue frying remaining pieces.
- Prepare Butter Sauce: In a large frying pan over low heat, melt butter. Add minced garlic, cooking for 30 seconds.
- Add Chili Paste and Sugar: Stir in chili paste and optionally sugar; cook stirring constantly on low heat to blend flavors.
- Toss Cuttlefish in Sauce: Add fried cuttlefish to the chili butter sauce and mix well to coat evenly.
- Finish with Spring Onions: Add chopped spring onions, mix thoroughly, and remove from heat.
- Serve: Serve the hot butter cuttlefish warm with lime wedges on the side for an optional citrus touch.
Notes
- Using frozen cleaned calamari saves time and effort without compromising taste.
- Ensure cuttlefish pieces are well drained before frying to avoid oil splatter.
- Frying in small batches maintains oil temperature and ensures crispiness.
- Adjust chili paste quantity to control spiciness level.
- Sugar is optional but enhances sweet and spicy balance in the sauce.
- Wear gloves or use utensils when handling cuttlefish as it can leave a strong smell on hands.
- Thin slits on cuttlefish pieces help them curl and cook evenly.
Keywords: hot butter cuttlefish, fried calamari, spicy seafood, buttery garlic chili sauce, Asian seafood recipe