Squid/Cuttlefish Skewers (Hong Kong Street Style)魷魚／墨魚串（港式街頭版）
A beloved Hong Kong street food snack, these tender squid or cuttlefish skewers are lightly blanched and then generously coated in a rich, aromatic, and slightly spicy curry sauce.
01Ingredients
- 500g Fresh squid or cuttlefish
- 10-12 Wooden skewers (soaked in water)
- 2 tbsp Hong Kong style curry paste
- 100ml Coconut milk
- 50ml Evaporated milk
- 1 tsp Sugar
- 1 tsp Soy sauce
- 1 tsp Cornstarch
- 2 tbsp Water (for slurry)
- 200ml Water (for sauce)
- 2 cloves Garlic, minced
- 1 slice Ginger, minced (optional)
Nutrition (per serving)156kcal
- Protein18.5g
- Carbs5.2g
- Fat6.8g
Fiber 0.2 gSodium 312 mg
02Steps
- Clean and score the squid/cuttlefish. Cut into bite-sized pieces. Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Thread the squid/cuttlefish pieces onto the soaked wooden skewers.
- In a pot, heat a little oil. Sauté garlic and ginger until fragrant. Add curry paste and stir-fry until aromatic.
- Pour in water, coconut milk, evaporated milk, soy sauce, and sugar. Bring to a simmer, stirring occasionally.
- Gradually stir in the cornstarch slurry until the sauce thickens to your desired consistency. Keep warm.
- In a separate pot of boiling water, blanch the squid skewers for about 1-2 minutes until just cooked through and tender. Do not overcook.
- Dip the blanched squid skewers generously in the warm curry sauce and serve immediately.
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