Baby Squids 苏东仔

Baby Squid is not simply the baby of common squids. Instead, it is under another smaller-sized squid species. It is mild in flavour and firm in texture. Baby Squids from Pontian has a unique sweet taste that cannot be found elsewhere. It is suitable for deep fry and stir fry. They also taste very delicious when fried with sambal or salted egg. 苏东仔不是普通苏东的宝宝。相反，它属于另一种体型较小的苏东品种。它味道清淡，肉质结实。笨珍野生的苏东仔有别于来自其他海域的苏东仔，它的口味更加清甜。它适用于油炸和翻炒。和叁巴、咸蛋搭配翻炒，味道也极佳。

Chinese Name(s): 苏东仔

Local Name(s): Sotong Baby

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour:  Mild 清淡

Texture: Firm 结实

Cooking Method: Deep Fry / Stir Fry 油炸 / 煎炸

Weight Loss after cleaning (whole fish): -

What sets our baby squids apart from the regular squids? The explosion of flavours that comes with the eggs attached within these baby squids! 苏东仔与一般苏东有何不同？一口咬下苏东仔，感受苏东卵在口中爆开的香浓味就知道了！

How To Make: Parsley and Garlic Seared Baby Squid

Ingredients

• 8 ounces small squid (gutted and cleaned)
• 4 cloves garlic (peeled, halved, and minced)
• 1 cup fresh, flat-leaf parsley (finely minced)
• 2 tablespoons extra-virgin olive oil
• Fleur de sel (to taste)

Steps

1. Rinse the squid, reserving the tentacles and leaving the bodies whole.
2. In a medium bowl, combine the garlic and parsley and toss to blend. Set aside.
3. In a large skillet over high heat, heat the oil until hot but not smoking.
4. Add the squid and tentacles and sear, tossing for even cooking, for 1 minute. Make sure not to overcook as the squid will turn rubbery.
5. With a slotted spoon, transfer the squid and tentacles to the bowl of garlic and parsley and toss to evenly coat.
6. Season with fleur de sel and serve.

Also Try: Deep Fried Honey Baby Squids