Chili Squid from Wagamama features tender squid rings coated in a spicy, tangy chili sauce, garnished with fresh herbs and served with a side of crunchy vegetables, delivering a flavorful and vibrant seafood dish.
Equipments
- Mixing bowls
- Chef’s knife
- Cutting board
- Tongs
- Frying pan or wok
- Slotted spoon
- Paper towels
- Plate or serving dish
- Grater or zester
- Measuring spoons
- Sieve or colander
- Serving tongs
Ingredients
- 12 oz (340g) fresh squid, cleaned and cut into rings
- 3 tablespoons cornstarch
- 1 tablespoon plain flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 fresh red chilies, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon light soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 scallion, thinly sliced
- 1 tablespoon fresh cilantro leaves
- 1 small carrot, julienned
- 1/2 cup cucumber, julienned
- 1 handful mixed salad greens
- 1 lime, cut into wedges
Fresh squid is the key ingredient, so ensure it is properly cleaned and cut into even rings for consistent cooking. Use cornstarch and plain flour as a light coating to achieve a crispy texture when frying the squid. The chili sauce combines light soy sauce, sweet chili sauce, lime juice, and sesame oil, balancing spicy, tangy, and savory flavors. Fresh herbs like cilantro and scallion add brightness to the dish, while julienned carrot and cucumber provide a refreshing crunch. You can recreate Chili Squid from Wagamama with this copycat recipe to enjoy a vibrant and flavorful seafood dish at home.
Instructions
- Pat squid rings dry with paper towels.
- In a mixing bowl, combine cornstarch, plain flour, sea salt, and black pepper.
- Toss squid rings in the flour mixture until evenly coated.
- Heat vegetable oil in a frying pan or wok over medium-high heat.
- Add coated squid rings; fry for 2–3 minutes until golden and crisp.
- Remove squid with a slotted spoon; drain on paper towels.
- Discard excess oil, leaving about 1 teaspoon in the pan.
- Add sliced chilies, minced garlic, and grated ginger; stir-fry for 1 minute.
- Stir in soy sauce, sweet chili sauce, lime juice, and sesame oil.
- Return fried squid to the pan; toss to coat in sauce.
- Plate salad greens, julienned carrot, and cucumber on serving dish.
- Top with chili squid.
- Garnish with sliced scallion, cilantro leaves, and lime wedges.
- Serve immediately with serving tongs.
Substitution
Chili Squid from Wagamama copycat menu can be adapted if fresh squid is unavailable by using frozen squid rings, ensuring they are properly thawed and patted dry to maintain the desired texture. You may substitute cornstarch with arrowroot powder or tapioca starch for a similar crispy coating. If sweet chili sauce is not accessible, a mixture of honey and chili flakes can provide a comparable sweet and spicy flavor. When frying, use a neutral vegetable oil like canola or sunflower to avoid overpowering the delicate squid taste. Ensure your squid is cooked quickly at high heat to prevent rubberiness, making use of your wok or frying pan for even searing.
Tips
Ensure the squid rings are thoroughly patted dry to prevent splattering when frying and to help the coating adhere better. Use a combination of cornstarch and plain flour for a crispier texture on your chili squid. When stir-frying the aromatics like garlic, ginger, and chilies, keep the heat high but watch carefully to avoid burning, which can create bitterness in your sauce. Serve your dish promptly after plating as the squid tends to lose its crispness quickly, diminishing the overall texture and flavor experience.
Nutritions
Chili Squid from Wagamama is a low-calorie seafood dish rich in protein and contains essential vitamins such as vitamin C from the fresh lime juice and chilies. The squid provides omega-3 fatty acids, which are beneficial for heart health, while the mixed salad greens, carrot, and cucumber add fiber and antioxidants. The light soy sauce and sweet chili sauce contribute a moderate amount of sodium and sugars, so you should be mindful of your intake if monitoring these nutrients. Your meal offers a balanced combination of flavors and nutrients, making it both tasty and nutritious.
Storage
Store leftover chili squid in an airtight container placed in the refrigerator to maintain freshness for up to 2 days. Ensure to separate the squid and the salad greens if possible to prevent sogginess. Before reheating, use a microwave-safe dish and heat the squid gently to preserve its tender texture and vibrant chili sauce flavors for your next meal.
Variation or Alternatives
To vary the texture, you can substitute tempura batter for the cornstarch and flour coating, giving your chili squid an extra crispy exterior. If fresh squid is difficult to source, frozen squid rings work well once thawed and patted dry. Spice levels can be adjusted by replacing red chilies with milder bell peppers or by adding a dash of chili oil to intensify the heat. Consider adding a splash of fish sauce to the sauce mixture for a deeper umami flavor that complements the lime juice and soy sauce.
Allergies
Chili Squid from Wagamama contains seafood, which is a common allergen that can cause severe reactions in sensitive individuals. The dish also includes soy sauce and sesame oil, both of which may trigger allergies related to soy and sesame seeds. Your risk of an allergic response increases if you have known sensitivities to shellfish, soy, or sesame ingredients.
Why this recipe?
Wagamama's Chili Squid menu is praised for its perfect balance of bold, spicy flavors and tender, crispy squid that delivers a satisfying texture in every bite. Fresh chili, garlic, and subtle hints of citrus create a mouthwatering sauce that enhances the seafood without overpowering it. Making a copycat version allows you to enjoy this beloved dish at home, customize the spice level to your preference, and impress family and friends with an authentic taste experience. Your homemade Chili Squid replicates the vibrant, restaurant-quality flavor that keeps fans coming back for more.