Hot butter cuttlefish
A signature Sri Lankan cuttlefish dish with a unique spice blend.
Hot butter cuttlefish (HBC) is a signature Sri Lankan cuttlefish dish, originally created as a Sri Lankan Chinese dish. It is served as a starter, or 'bite,' together with drinks, and is also accompanied with rice and other dishes as part of a main course. The dish is notable for its unique blend of spices and aromatics that make it distinctly Sri Lankan, and it is now available island wide, especially in beachside restaurants.
Quick Facts
- Course
- Appetizer
- Place Of Origin
- Sri Lanka
- Associated Cuisine
- Sri Lankan
- Creator
- Sri Lankan Chinese
- Served
- Hot
- Main Ingredient
- Cuttlefish
- Minor Ingredient
- Flour, corn flour, butter, oil, chilli flakes, capsicum, spring onions
- Serving Size
- 167 g
- Calories
- 656
- Protein
- 59.1
- Fat
- 30.8
- Carbohydrate
- 31.1
Facts from the source article.
Lore & Background
Hot butter cuttlefish was originally created as a Sri Lankan Chinese dish, blending culinary traditions. It is prepared by removing the tentacles and scoring the body of the cuttlefish in a checkerboard pattern to make the pieces 'bloom' while frying. The scored cuttlefish is cut into pieces, coated with a mixture of flour and corn flour, and deep fried in oil at high heat. After turning golden, the pieces are stir fried with generous quantities of butter, oil, chilli flakes, capsicums, and spring onions. For best results, it should be served immediately and eaten as soon as possible.
Reader's Guide
Hot butter cuttlefish is enjoyed across Sri Lanka, with each restaurant offering minor variations in preparation and presentation, leading reviewers to compare and seek the 'best' version in a particular area. The dish has gained international recognition through expatriate Sri Lankan chefs, such as Michelin Star winner Rishi Naleendra, who cite it as one of their favorite Sri Lankan dishes. Additionally, the spread of Sri Lankan restaurant chains abroad, such as Chinese Dragon Cafe in Dubai where HBC is a standout on the menu, has made the dish available in many places across the globe. Its significance lies in its representation of Sri Lankan Chinese fusion cuisine and its widespread appeal both domestically and internationally.
Did You Know?
- Hot butter cuttlefish is abbreviated as HBC.
- The cuttlefish body is scored in a checkerboard pattern to make it 'bloom' while frying.
- Expatriate Sri Lankan chef Rishi Naleendra, a Michelin Star winner, cites hot butter cuttlefish as one of his favorite Sri Lankan dishes.
- Chinese Dragon Cafe in Dubai features HBC as a standout on its menu.
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