Wagamama's Crispy Squid

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Spicy Vinegar

Step 1.

Pour the sugar and 2 tbsp water in a small saucepan over a medium-low heat and stir until dissolved.

Step 2.

Remove from the heat and add the soy sauce and vinegar.

Step 3.

Take your coriander, remove the stalks and chop finely. Then deseed and finely chop your chilli. Add them both to the soy and vinegar mix just before use.

Chilli Squid

Step 4.

First, prepare the squid. Rinse them under cold water and drain on a plate lined with paper towels. Ensure the squid are thoroughly dry before frying for good, crispy results.

Step 5.

Transfer the squid to a chopping board and slice them open down the middle so you are left with a rectangular shape. Remove any thin or excess skin to ensure the surface is smooth and soft.

Step 6.

Using a sharp knife, lightly score the inside of the squid in a small grid or diamond pattern, then slice into 1 inch-wide pieces.

Step 7.

Place the cornstarch in a shallow bowl and dip the squid pieces in the cornstarch, making sure they are all thoroughly coated.

Step 8.

Heat the oil in a deep skillet or wok. Once the oil is hot, add the squid pieces, and fry for approximately 2 minutes until pale golden. Do not fry for too long as they will become tough and chewy, work in batches if necessary.

Step 9.

Using a slotted spoon, transfer to a plate lined with paper towels to drain off any excess oil.

Step 10.

Add the fried squid into a bowl and sprinkle the shichimi and salt over the top. Give the squid a good toss to coat.

Step 11.

Serve immediately with the spicy vinegar on the side for dipping. Tuck in! Enjoy!

The hotter the oil, the crispier the squid!

Spicy Vinegar
32g Sugar
5 Tbsp Malt Vinegar
5 Tbsp Light Soy Sauce
1/2 Red Chilli
3 Coriander Sprigs
Crispy Squid
2 Squids, Body Only
100g Cornstarch
2 Tsp Shichimi
2 Tbsp Spicy Vinegar
280ml Vegetable Oil