Crispy Squid with Chilli Jam

Main Ingredients

  • ½ cup or 90 grams squids, cleaned and slice into stick size
  • 1 cup cooking oil to deep fry  

Batter ingredients

  • ¼ cup tapioca flour
  • ¼ cup sticky rice flour
  • ¼ cup rice flour

Aromats ingredients

  • 2 handfuls fresh Thai basil leaves, picked
  • 2 pieces long red curly chillies, sliced
  • 2 stalks lemongrass, julienned
  • 7 – 8 pieces lime leaves
  • 1/3 cup ginger flower, finely sliced

Sauce ingredients

  • 2 tablespoons chilli jam (see pantry)
  • 2 tablespoons chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind juice
  • 1 tablespoon palm sugar syrup
  • 1 piece ginger flower bud, crushed
  • 1 stalk lemongrass, crushed
  • 3 pieces lime leaves


  • Salt
  • Chilli powder


  • Chilli powder
  • 1 piece lime cheek


  • Prepare your batter by mixing all flours in a bowl.
  • Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan.
  • When it’s hot add in lime leaves, crushed ginger flower and crushed lemongrass. Bring to the boil and cook further for 5 minutes while keep stirring it.
  • The sauce should be slightly thick. If you don’t have ginger flower, you can substitute it with galangal.
  • Heat some oil in the wok, then deep fry your aromats separately.
  • You can start with lime leaves, red bird's eye chillies, 1 handful of picked fresh Thai basil and julienned lemongrass.
  • For the lemongrass, lightly coat it with flours first before deep frying.
  • Set aside and pat dry on a paper towel.
  • Lightly coat your squid sticks in the flours and deep fry as well for about 1 minute.
  • Set aside and pat dry on a paper towel.
  • Before plating, combine the deep fried aromats with 1 handful of picked fresh Thai basil and julienned ginger flowers in a bowl and mix well.
  • In separate bowl, combine deep fried squid sticks with salt and chilli powders.
  • Then combine both aromats mix and deep fried squid mix nicely.
  • Drizzle some sauce on the serving plate and arrange squid mixture on it, sprinkle with some chilli powder and garnish with a lime cheek.



For 10 portions


  • 3 ½ cups shallot, sliced and fried
  • 1 ½ cups garlic, chopped and fried
  • 1 cup ebi (small dried shrimp), fried
  • 2 tablespoons galangal, peeled and dried
  • 2 cups dry chilli, fried
  • ¼ cup fish sauce
  • ⅓ cup palm sugar
  • ⅓ cup tamarind pulp
  • Cooking oil to fry


  • Blend all fried ingredients together set to one side.
  • Warm half a cup of the used oil and add the palm sugar and fish sauce.
  • Add the paste to the oil and continue 
30 minutes
2 portions