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Sotong Goreng

Crispy Malaysian fried squid with a golden, savory crust and tender interior. Served with a spicy sambal sauce, it's an irresistible appetizer.

23 minEasyServes 4280 cal/serving

MalaysianAppetizerStovetopStandard

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Ingredients

  • 1 lb squid, cleaned, sliced into rings
  • 2/3 cup all-purpose flour
  • 4 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 2 cloves garlic, minced
  • 1 tbsp sambal oelek or chili paste
  • 2 tbsp fresh lime juice
  • 2 cups vegetable oil for frying
  • 2 green onions, sliced

Instructions

  1. 1

    Pat 1 lb sliced into rings squid, cleaned dry with paper towels.

  2. 2

    In a bowl, whisk together 2/3 cup all-purpose flour, 4 tbsp cornstarch, 1/4 tsp salt, and 1/8 tsp white pepper.

  3. 3

    Heat 2 cups vegetable oil for frying in a deep skillet to 350°F.

  4. 4

    Working in batches, toss squid in the flour mixture until fully coated.

  5. 5

    Carefully place coated squid into the hot oil and fry for 2-3 minutes until golden and crispy. Do not overcrowd the pan.

  6. 6

    Remove with a slotted spoon and drain on paper towels.

  7. 7

    In a small bowl, mix 2 cloves minced garlic, 1 tbsp sambal oelek or chili paste, and 2 tbsp fresh lime juice to make a dipping sauce.

  8. 8

    Serve the fried squid hot, garnished with 2 sliced green onions and the sambal sauce on the side.

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Questions

What is Sotong Goreng?

Crispy Malaysian fried squid with a golden, savory crust and tender interior. Served with a spicy sambal sauce, it's an irresistible appetizer. This reference files it under Malaysian appetizer: made on the stovetop, rated easy and about 23 minutes start to finish.

How hot should the oil be for Sotong Goreng?

For Sotong Goreng, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Sotong Goreng look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until fully coated. Step 5: cook until golden and crispy.

Why pat it dry first in Sotong Goreng?

Step 1 reads: "Pat 1 lb sliced into rings squid, cleaned dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for sambal oelek in Sotong Goreng?

The entry for Sotong Goreng calls for 1 tbsp sambal oelek or chili paste. In its place: Sriracha or any plain chili-garlic sauce works, measure for measure. Crushed red pepper flakes soaked in a little vinegar also do the job.

How hot is Sotong Goreng?

Yes, it is properly hot. The heat in Sotong Goreng comes from 1 tbsp sambal oelek or chili paste. For a milder plate, start with half the chili paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Sotong Goreng contain shellfish?

Yes: 1 lb squid, cleaned, sliced into rings. The full allergen list for this entry is gluten and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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