Malaysian Crispy Spiced Flour-Fried Squid

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Crispy battered squid rings and tentacles are a beloved Malaysian street food favorite, often paired with sweet chili sauce and a squeeze of lime. The light, seasoned turmeric-chili coating shatters into delicate golden shards while the squid stays tender and juicy inside, ready in just minutes from wok to plate.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 6 gSugar
• 26 gProtein
• 720 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the squid

• 500 g fresh squid, cleaned, bodies sliced into 1 cm rings, tentacles kept whole
• 1 tsp fine salt
• 1/2 tsp ground white pepper
• 1 tbsp fresh lime juice

Fresh squidFine saltGround white pepperFresh lime juice

For the spiced batter

• 3/4 cup rice flour
• 1/4 cup all-purpose flour
• 1 tsp cornstarch
• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 tsp fine salt
• 1/2 tsp baking powder
• 1 large egg, lightly beaten
• 3/4 cup ice-cold water (or sparkling water)

Rice flourAll-purpose flourCornstarchGround turmericChili powderFine saltBaking powderLarge eggIce-cold water

For frying and serving

• 3 cups vegetable oil, for deep-frying
• 1/2 cup Thai sweet chili sauce, for dipping
• 2 limes, cut into wedges
• 2 fresh red chilies, thinly sliced

Vegetable oilThai sweet chili sauceLimesFresh red chilies

Directions

1. Pat the cleaned squid rings and tentacles thoroughly dry with paper towels, then toss with salt, white pepper, and lime juice; let stand 10 minutes while you prepare the batter.
2. In a large mixing bowl, whisk together the rice flour, all-purpose flour, cornstarch, turmeric, chili powder, salt, and baking powder until evenly combined.
3. Add the beaten egg and ice-cold water to the dry mixture, whisking just until a smooth, slightly thin batter forms; it should coat the back of a spoon without feeling heavy or doughy.
4. Heat the oil in a deep wok or heavy pot to 350°F (175°C), or until a small drop of batter sizzles and rises to the surface immediately.
5. Working in small batches, dip the squid pieces into the batter, letting excess drip back into the bowl, then carefully lower them into the hot oil one at a time.
6. Fry the squid for 2 to 3 minutes per batch, stirring gently once, until puffed and deep golden brown; do not overcrowd the pot or the oil temperature will drop.
7. Remove with a slotted spoon or wire skimmer and drain on a wire rack set over a tray (avoid paper towels, which can make the coating soggy).
8. Repeat with the remaining squid, then for extra crispness optionally return all pieces to the hot oil for a 30-second second fry just before serving.
9. Arrange on a warm platter and serve immediately with small bowls of sweet chili sauce, lime wedges, and sliced fresh chilies on the side.

Cook’s Notes

• Patting the squid very dry before battering is essential; surface moisture prevents the coating from crisping and can cause dangerous oil splatter.
• Keep both batter and squid cold, and oil hot; if the batter thickens as it sits, whisk in a tablespoon of cold water to loosen it back up.
• Do not overcook the squid or it will turn rubbery; 2 to 3 minutes in properly hot oil is plenty for tender, juicy results.
• For an even crunchier shell, double-fry: cook once at 325°F to set the batter, rest 2 minutes, then fry again at 350°F until deeply golden.
• Substitute sparkling water for still water in the batter to introduce extra air bubbles, yielding a lighter, shatteringly crisp crust.

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