Crispy and Chewy Squid Tangsuyuk (Crispy Squid in Sweet Sour Sauce)
A special one-bowl dish featuring seasoned squid fried to a crisp and served with a sweet and sour mixed fruit cocktail sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special fried dish features seasoned squid coated in a starch batter and fried twice until golden brown. Paired with a sweet and sour sauce made from canned fruit syrup and ketchup, it is wonderful as a snack for kids or as an appetizer with drinks for adults.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Squid1 whole
- Carrot
- Onion
- Bell pepper
- Bell pepper
Squid Seasoning
- Salta little of each
- Ground black peppera little of each
- Garlica little of each
Sauce
- Mixed fruit cocktail1 can (small)
- Water1 cup
- Ketchup2 tbsp
- Soy sauce2 tbsp
- Potato starch slurry2-3 tbsp (water:starch=3:3)
- Any vegetables will do; use chili peppers if you want heat, or use bell peppers, and feel free to add mushrooms or green peas if you have them.
- Use only the thicker parts of the squid legs and save the thin ends for soups or stews.
- If you do not have mixed fruit cocktail, pour generously with about a cup and a half of water and add lemon (vinegar) or sugar.
Steps
Any vegetables will work. If you want it spicy, use chili peppers.
Alternatively, use bell peppers, and if you have mushrooms or green peas, you can add them too.
Cut them all into similar sizes to prepare.
I used 1 whole squid, peeled and cut into thick strips, then seasoned it.
Use only the thick parts of the squid legs and save the thin ends for soups or stews.
Add a little garlic, salt, and ground black pepper, then toss gently by hand.
You need to coat the seasoned squid in dry flour before coating it in the batter.
Because of the moisture in the squid, oil splatters easily.
Put flour and squid in a plastic bag, tie the opening, and shake vigorously
to coat with flour easily.
Make the batter by mixing 1 cup of potato starch, 1 egg, and adding water as you go.
If the batter is too thick, the coating will be thick, so adjust the consistency properly.
Coat in batter, fry the squid once until golden brown, and fry once more right before eating.
I missed taking a photo.
Heat oil in a hot pan and stir-fry the hard carrots first.
Add the remaining vegetables and stir-fry together.
Once the onion turns translucent,
Pour in the can of mixed fruit cocktail. I used a small can and added the whole thing.
Pour in all of the fruit juice as well.
Add 1 cup of water and season.
I used only soy sauce and ketchup, but did not add sugar because of the sweetness of the fruit cocktail syrup.
If you do not have mixed fruit cocktail, pour generously with about a cup and a half of water and add lemon (vinegar) or sugar.
Once the liquid boils, add the potato starch slurry to thicken it.
Ppunwife's tips
- Because moisture in the squid causes oil to splatter easily, always dredge the seasoned squid in dry flour before dipping it into the batter.
- If the batter is too thick, the fried coating will end up heavy, so adjust the consistency properly.
- I did not add sugar because of the sweetness from the fruit cocktail syrup.
FAQ
How do I reduce oil splattering when frying squid?
Squid naturally contains a lot of moisture that causes oil to splatter, so it is best to coat it thoroughly with dry flour before dipping it in the batter.
How can I make the sauce if I do not have canned fruit cocktail?
You can pour generously with about 1 cup and a half of water and add lemon juice or vinegar, plus sugar to suit your taste.
Do I use all parts of the squid legs?
It is best to use mainly the thick parts of the legs for frying and save the thin ends to use in soups or stews.
