search in
© Ryan Wijayaratne
Home Food & Drinks Recipes Cooking Hot Butter Squid

Hot Butter Squid

Recipe
Seafood

The Sri Lankan version of Calamari fritti is at least as good, only infinitely spicier. Important: It tastes best when freshly fried!

Severin Corti

Cooking time: 00:40

Ingredients

Ingredients (4 servings)
250 g Calamari, well cleaned and sliced into 1 cm rings
1/2 teaspoon(s) ground turmeric
1 teaspoon(s) black peppercorns, crushed
30 g unsalted butter
3/4 tablespoon(s) chopped garlic
3/4 tablespoon(s) chopped ginger
160 g red onions, thinly sliced
1 green bell pepper, deseeded and thinly sliced
2 teaspoon(s) white wine vinegar
1 teaspoon(s) chili paste
70 g cornstarch
60 g flour
1 pinch baking powder
200 ml soda water
1 green chili, finely chopped
2 spring onions, finely chopped
Salt
Frying oil
  • Mix the squid with turmeric, 1/4 teaspoon of crushed black peppercorns, and 1/4 teaspoon of salt. Cover and refrigerate for 30 minutes.
  • Place a small pan over medium heat and add the butter. Once melted, add garlic and ginger, and fry for about 1 minute. Add onions and green bell pepper, stir-fry quickly until they become lightly brown and just tender. Add vinegar, chili paste, a generous pinch of salt, and the remaining crushed black peppercorns. Fry for 30 seconds and remove from heat.
  • Preheat a deep pan or wok with frying oil over high heat. Meanwhile, mix cornstarch, flour, a generous pinch of salt, baking powder, and soda water to form a thin batter. Dip the squid into the batter and fry for 60 to 90 seconds until the coating is crispy and golden. Remove with a slotted spoon and let it drain on a kitchen paper-lined plate. Then transfer to the pan with the butter sauce, toss well, and add the green chilies.
  • Allow them to come together over medium heat for 1 minute. Garnish with spring onions and serve immediately.

 

Severin Corti
More by Severin Corti
Find out more
Recipe
Greek yogurt espuma
Michelin-starred chef Heiko Nieder combines dried tomatoes, feta, anchovies and basil oil with the...
By Heiko Nieder

The best

The Best Rosé Wines from Austria – Vintage 2020 The Best Red Wines from Italy – Vintage 2011 The Best Rieslings from Germany – Vintage 2020 The Best Red Wines from Italy – Vintage 1988 The Best Sparkling Wines from Lower Austria – Vintage 2016
Weißburgunder: the best wines of 2015 from Vienna Top wines from Hesse from 2015 in the price range €€€€€ The Best Sweet Wines from Burgenland, Austria - Vintage 1998 Merlot: the best wines from Toscana in Italy St. Laurent: the best wines of 2021 from Lower Austria
The best restaurants in Toscana The best restaurants in Heidelberg Outdoor Dining Area – restaurants in Zermatt Outdoor Dining Area – restaurants in Trier The best restaurants in Kyôto
Grauburgunder: the best wines of the vintage 2014 from Germany Rosé Wine 2022: the best wines from Veneto, Italy Müller-Thurgau: the best wines of the vintage 2017 Top wines from Veneto from 2016 in the price range €€€ Pinot Noir: the best wines of 2008 from Champagne