2022 Jul 3
Can you think of anything better than a plate of mouth-watering crispy hot butter cuttlefish? There’s nothing like Sri Lankan HBC! Aunty D’s recipe is, as always, simple and packs a punch of flavour.
So what are you waiting for? Get cooking!
Ingredients:
Cuttlefish 250 g
Pepper ¾ tsp
Salt ¾ tsp
Lime Juice
Corn Flour ¼ cup
All-Purpose Flour ¼ cup
Garlic Powder 1 tsp
Butter 1 tbsp
Dry Red Chilli 5 nos
Chilli Flakes 1 tsp
Sugar ¼ tsp
Big Onion
Green Onion (Onion Leaves)
Method:
Carefully clean and cut the cuttlefish into ring shape sizes.
Combine and marinate the cuttlefish with salt, pepper and a squeeze of lime juice for 15 minutes.
Next, dress the marinated cuttlefish in cornflour, all-purpose flour and garlic powder and fry until golden.
Heat up a pan with butter and add dry red chilli, chilli flakes, salt and sugar.
Toss the fried cuttlefish into the pan and coat the rings with the buttery chilli mixture.
Finish off by garnishing with some sliced big onion and green onion leaves and a final stir to mix it all up.
Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!
