Squid/Cuttlefish Skewers (Hong Kong Street Style) 魷魚／墨魚串（港式街頭版）

A beloved Hong Kong street food snack, these tender squid or cuttlefish skewers are lightly blanched and then generously coated in a rich, aromatic, and slightly spicy curry sauce.

Nutrition (per serving)

Ingredients

• 500g Fresh squid or cuttlefish
• 10-12 Wooden skewers (soaked in water)
• 2 tbsp Hong Kong style curry paste
• 100ml Coconut milk
• 50ml Evaporated milk
• 1 tsp Sugar
• 1 tsp Soy sauce
• 1 tsp Cornstarch
• 2 tbsp Water (for slurry)
• 200ml Water (for sauce)
• 2 cloves Garlic, minced
• 1 slice Ginger, minced (optional)

Steps

1. Clean and score the squid/cuttlefish. Cut into bite-sized pieces. Soak wooden skewers in water for at least 30 minutes to prevent burning.
2. Thread the squid/cuttlefish pieces onto the soaked wooden skewers.
3. In a pot, heat a little oil. Sauté garlic and ginger until fragrant. Add curry paste and stir-fry until aromatic.
4. Pour in water, coconut milk, evaporated milk, soy sauce, and sugar. Bring to a simmer, stirring occasionally.
5. Gradually stir in the cornstarch slurry until the sauce thickens to your desired consistency. Keep warm.
6. In a separate pot of boiling water, blanch the squid skewers for about 1-2 minutes until just cooked through and tender. Do not overcook.
7. Dip the blanched squid skewers generously in the warm curry sauce and serve immediately.

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