How to Make Fried Sotong (Traditional & Healthy Version)
Fried Sotong is a beloved Singaporean hawker classic, often found sizzling in woks at bustling kopitiams and night markets across the island. This dish features fresh squid (sotong) coated in a light, crisp batter and fried to golden perfection, delivering a satisfying crunch with every bite. Its irresistible aroma draws locals and tourists alike, making it a quintessential part of Singapore’s vibrant street food culture. The roots of Fried Sotong trace back to Singapore’s melting pot of culinary influences, where Chinese, Malay, and Indian chefs have each added their unique touches. The result is a fusion dish that balances subtle spice, fragrant seasoning, and the natural sweetness of fresh seafood. Fried Sotong is typically enjoyed as a snack, side, or main dish, paired with tangy chili sauce or a squeeze of calamansi lime for extra zest. Choosing a health-conscious approach, this recipe uses less oil, incorporates wholemeal flour, and opts for air frying or shallow frying. The result is a lighter yet authentic version that preserves the dish’s signature taste and texture. Perfect for dinner or sharing at family gatherings, this healthy Fried Sotong recipe brings the best of Singaporean kopitiam flavors to your kitchen.
Ingredients
Step-by-step instructions
Step 1 · Clean and slice the fresh sotong into rings
Clean and slice the fresh sotong into rings. Pat dry with paper towels to remove excess moisture.
Step 2 · In a bowl
In a bowl, whisk the egg white until frothy. Add the sotong rings and toss to coat evenly.
Step 3 · In another bowl
In another bowl, combine wholemeal flour, cornstarch, low-sodium salt, white pepper, garlic powder, and paprika (if using). Mix well.
Step 4 · Dredge the egg-coated sotong rings in the flour mixture
Dredge the egg-coated sotong rings in the flour mixture. Shake off excess flour for a light coating.
Step 5 · Heat 2 tbsp canola oil in a non-stick pan over medium-high heat
Heat 2 tbsp canola oil in a non-stick pan over medium-high heat. Arrange sotong rings in a single layer and fry for 2-3 minutes per side until golden brown.
Step 6 · Alternatively
Alternatively, for air frying, brush sotong lightly with oil and air fry at 200°C for 8-10 minutes, flipping halfway.
Step 7 · Drain excess oil on paper towels
Drain excess oil on paper towels. Serve hot with calamansi lime and a side of chili sauce.
Why this recipe is healthy
By using wholemeal flour, egg whites, and minimal oil, this Fried Sotong recipe is a healthier alternative to traditional deep-fried versions. Air frying or shallow frying reduces calorie intake while retaining flavor and crunch. The recipe is also rich in lean protein, making it a smart dinner choice for those seeking to enjoy Singaporean hawker flavors without excess fat or calories. Incorporating local spices and lime adds nutrients without additional sodium or sugar.
A note on tradition
Fried Sotong is a staple in Singapore’s hawker centres and kopitiams, enjoyed by people from all walks of life. Its popularity is a testament to Singapore’s multicultural food heritage, where fusion dishes are celebrated. Typically eaten as a snack, shared plate, or dinner item, Fried Sotong is especially loved during festive gatherings and late-night suppers. Its preparation and taste reflect Singapore’s knack for blending flavors and techniques from various cultures.