Premium Raw Squid Tentacles 1kg | Frozen Fresh Sotong Tentacles

Premium Raw Squid Tentacles 1kg | Frozen Fresh Sotong Tentacles

RM19.50 MYR
Sale price  RM19.50 MYR Regular price 
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Premium Raw Squid Tentacles 1kg | Frozen Fresh Sotong Tentacles

Premium Raw Squid Tentacles 1kg | Frozen Fresh Sotong Tentacles

RM19.50 MYR
Sale price  RM19.50 MYR Regular price 

Premium Raw Squid Tentacles 1kg — Frozen Fresh

Bold, briny, and beautifully tender when cooked right — our Premium Raw Squid Tentacles are a chef’s favourite for their intense seafood flavour and satisfying, slightly chewy texture. Sourced fresh and flash-frozen to lock in peak quality, these tentacles are ready to go straight from the freezer to your pan, grill, or pot.

Whether you’re running a restaurant kitchen or cooking up a feast at home, this generous 1kg pack gives you the versatility and value to create a wide range of dishes with ease.

Why You'll Love It

  • 🦑 Premium Quality Squid Tentacles — meaty, flavourful, and perfect for high-heat cooking
  • ❄️ Flash-Frozen Fresh — IQF to preserve natural flavour, texture, and freshness
  • 🍱 Incredibly Versatile — grill, fry, stir-fry, batter, or braise
  • 📦 Generous 1kg Pack — great value for home cooks and food businesses
  • Ready to Cook — simply thaw and prepare as desired

Serving Suggestions

  • 🔥 Grilled Squid Tentacles — char-grilled with garlic butter, chilli, and lemon for a smoky, irresistible bite
  • 🍜 Calamari Fritti — battered and deep-fried to golden perfection, served with aioli or marinara
  • 🍳 Stir-fried with Sambal or Black Pepper — a Malaysian favourite, bold and aromatic
  • 🍲 Seafood Hot Pot — add to steamboat or tom yam broth for a rich, oceanic depth
  • 🍝 Pasta & Risotto — toss into squid ink pasta or seafood risotto for a restaurant-quality dish
  • 🥣 Takoyaki & Japanese Dishes — dice and use as a filling or topping

Storage Instructions

Keep frozen at -18°C or below. Once thawed, do not refreeze. Consume within 1–2 days of thawing. Best before date indicated on packaging.

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