Baby Squids 苏东仔
Baby Squid is not simply the baby of common squids. Instead, it is under another smaller-sized squid species. It is mild in flavour and firm in texture. Baby Squids from Pontian has a unique sweet taste that cannot be found elsewhere. It is suitable for deep fry and stir fry. They also taste very delicious when fried with sambal or salted egg.
Chinese Name(s): 苏东仔
Local Name(s): Sotong Baby
Type: Wild Caught
Cooking Method: Deep Fry / Stir Fry
烹煮方式：油炸 / 煎炸
Weight Loss after cleaning (whole fish): –
Caution: Customized cutting is NOT available.
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
What sets our baby squids apart from the regular squids? The explosion of flavours that comes with the eggs attached within these baby squids!
- Origin: Pontian / 产地：笨珍
- Wild Caught / 野生捕捞
- 100% Preservatives Free / 绝无防腐
- For best quality, consume within 3 months from purchase / 购买后3个月内食用，品质最佳
How To Make:
- 8 ounces small squid (gutted and cleaned)
- 4 cloves garlic (peeled, halved, and minced)
- 1 cup fresh, flat-leaf parsley (finely minced)
- 2 tablespoons extra-virgin olive oil
- Fleur de sel (to taste)
Rinse the squid, reserving the tentacles and leaving the bodies whole.
In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
In a large skillet over high heat, heat the oil until hot but not smoking.
Add the squid and tentacles and sear, tossing for even cooking, for 1 minute. Make sure not to overcook as the squid will turn rubbery.
With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.
Season with fleur de sel and serve.
Also Try: Deep Fried Honey Baby Squids