Sweet & Sour “Squirrel Squid”
Lee Kum Kee

Sweet & Sour “Squirrel Squid”

Serves 2
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Squirrelfish is the usual protein for this well-known dish from Jiangsu cuisine, but we found that the flavours pair fantastically with squid instead. With very little prep time and even less time to cook, why not give this crispy squid dish a try?


250g prepared whole squid
2 spring onions, julienned
½ red onion, sliced
½ yellow pepper, julienned
½ red pepper, julienned
1 clove garlic
2 Tbsp cornflour
1 Tbsp vegetable oil
Pinch salt

Sauce Mix

4 Tbsp chicken stock (or water)
2 Tbsp light brown sugar
1 Tbsp Ketchup
1 tsp cornflour


1 Prepare the squid by scoring in a 1cm cross hatch – be sure not to go all the way through. Once cut, cut each fillet into 6 pieces.
2 Combine Sauce Mix in a jug. Set aside.
3 Add cornflour and salt in a shallow bowl. Add the squid pieces and gently toss to coat.
4 Fill a heavy based frying pan/pot with around 2cm deep of vegetable oil and heat to 180C.
5 Shallow fry the squid in the hot oil. Once become golden brown (after 1 minute or so), turn each piece to fry the other side. The squid pieces should curl up slightly. Drain on kitchen paper and set aside.
6 Heat 1 tablespoon vegetable oil in a heavy based frying pan. Add the sliced garlic and fry for 30 seconds until fragrant. Add the vegetable to stir fry for 2 minutes then add in the Sauce Mix and simmer until reduced.
7 Add the crispy squid to the sauce, toss gently to coat then serve immediately


1 Alternative for Vegetarian: Oyster mushroom
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