Crispy Baby Squid

[Squid]

• 500g baby squid (about 4 to 5cm in size)

• 3tbsp cornstarch

• 1 lightly beaten egg

• Oil for deep frying

[Marinade]

• 1tbsp soy sauce

• 2tsp sugar

• 1/2tsp sesame oil

[Sauce]

• 1tbsp oil

• 2tbsp honey

• 1tbsp bottled tomato sauce

• 2tsp Worcestershire sauce

• 2tsp fresh lime juice

• 2tsp sweet bottled chili sauce

• 2tsp soy sauce

• 1/2tsp sesame oil

• 1/2tsp black soy sauce

• 1tbsp cornstarch mixed with 2tbsp water

[Steps]

1. Marinade: Combine ingredients in a bowl and mix till sugar is dissolved.

2. Squid: Wash and dry squid thoroughly, but do not remove tentacles or skins. Season squids with marinade and set aside.

3. Sauce: Heat oil in a wok over medium heat and add all the ingredients, except cornstarch. Stir to mix well and bring to boil, add cornstarch and simmer over low heat, stirring until sauce thickens.

4. Squid. Coat marinated squid with cornstarch then egg and deep fry till golden brown. Remove from oil and set aside to drain. Then, toss squid in the sauce and mixed well.

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