Crispy Fresh Cuttlefish in Sweet and Sour Sauce

photo and recipe credit: kusina master/ Click the picture to enlarge...
  • 1 kg fresh cuttlefish (cut into pieces)
  • 1 tbsp shredded red chilli
  • 1 tbsp ginger
  • 2 tbsps Worcestershire sauce
  • 3 tbsps tomato sauce
  • 2 tbsps chilli sauce
  • 1 tbsp black vinegar
  • 2 tbsps sugar
  • 1 tbsp light soy sauce
  • ½ tbsp oyster sauce
  • 5 tbsps water
  • 1. Blanch cuttlefish in boiling water for half minute. Dish and drain.
  • 2. Heat up oil for deep-frying, put in fresh cuttlefish and deep-fry until dry and crispy. Dish and drain.
  • 3. Pour sauce into a wok and cook until thick. Add in fried cuttlefish, shredded red chilli, ginger and mix well. Dish up and serve.
Note: When frying fresh cuttlefish, lots of heat up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish, add more oil and heat up. Pour in the cuttlefish again for deep-frying until crunchy. The stove at home will lower fire may need another round of deep-frying. This particular dish of cuttlefish is only tasty when crunchy.

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