Butter Squid
Hawker • Singapore
About Butter Squid
Crispy squid in buttery cereal coating — zi char bestseller
How to Make Butter Squid (Traditional & Healthy Version)
Butter Squid is a beloved dish found in the heart of Singapore's bustling hawker centres and kopitiams, where local food culture thrives. This fusion favourite blends the rich, creamy notes of butter with the umami of fresh squid, creating an unforgettable taste that appeals to both young and old. The dish is a result of global influences, yet it has become a staple in Singapore, particularly among seafood lovers seeking something indulgent yet balanced. Its texture is tender with a crisp outer layer, and the aroma is redolent of curry leaves and garlic, bringing together the multicultural essence of Singaporean cuisine. Traditionally enjoyed at dinner tables or as a sharing plate among friends at local eateries, Butter Squid has evolved to suit health-conscious diners. By using lighter butter or substituting with olive oil, and controlling the use of flour, the dish can be made healthier without sacrificing its signature flavour. Singapore's hawker culture celebrates dishes like Butter Squid for their accessibility and adaptability, making this recipe perfect for home cooks who want to recreate authentic flavours while keeping nutrition in mind. This recipe is designed for calorie tracking, allowing you to enjoy the rich taste of Butter Squid with confidence.
Ingredients(for Approx. 150g squid per serving, as typically served at Singapore kopitiams)
- 300g Fresh squid (Sotong)
- 2 tablespoons Unsalted butter (Use lighter butter for health)
- 1 tablespoon Olive oil (Healthier fat alternative)
- 3 cloves Garlic (Minced)
- 10 leaves Curry leaves (Daun kari)
- 2 Bird’s eye chilli (Sliced, optional for spice) - optional
- 2 tablespoons Cornstarch (For light coating)
- 1/2 teaspoon Salt (To taste)
- 1/4 teaspoon Black pepper (Freshly ground)
- 1 stalk Spring onions (For garnish) - optional
Instructions
- 1
Clean and slice squid into rings. Pat dry thoroughly to ensure crispness when cooking.
5 minutes
Dry squid prevents sogginess during frying.
- 2
Toss squid rings with cornstarch, salt, and pepper until evenly coated.
3 minutes
Light coating helps squid stay tender and crisp without excess oil.
- 3
Heat olive oil in a large pan over medium-high heat. Add squid in batches and stir-fry for 2-3 minutes until just cooked. Remove and set aside.
5 minutes
Don’t overcook squid; it cooks quickly and can turn rubbery.
- 4
Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic, curry leaves, and chilli. Sauté until fragrant.
4 minutes
Butter should foam but not burn; stir constantly.
Why This Dish is Healthy
This Butter Squid recipe is designed with health in mind, focusing on lean protein, healthy fats, and minimal added carbs. By air-frying or stir-frying the squid with less oil and using unsalted butter, you cut down on unnecessary calories and sodium. The use of natural aromatics and spices boosts flavour without relying on heavy sauces, making it suitable for weight management and a balanced diet. Enjoying Singaporean hawker classics in a healthier way promotes both tradition and wellness.
Squid is low in calories and high in protein, making it an excellent choice for those seeking lean seafood options. It contains essential minerals such as selenium, vitamin B12, and omega-3 fatty acids. Using olive oil and lighter butter reduces saturated fat content, while the addition of curry leaves brings antioxidants and fibre. Garlic aids in heart health and cholesterol management. The recipe’s moderate use of cornstarch keeps carbohydrates in check, supporting balanced macros for calorie-conscious diners.
Pro Tips
- 💡Tip 1: Always pat squid dry before cooking for the best texture.
- 💡Tip 2: Use fresh curry leaves for maximum aroma.
- 💡Tip 3: Stir butter constantly to avoid burning and achieve a creamy sauce.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop to maintain tenderness. Avoid freezing as squid can become tough.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 310.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 20.0 g |
| Fiber | 1.0 g |
