Hot butter cuttlefish

Hot butter cuttlefish

Alternative names	HBC
Course	Appetizer
Place of origin	Sri Lanka
Associated cuisine	Sri Lankan
Serving temperature	Hot
Main ingredients	Cuttlefish
Ingredients generally used	Flour, corn flour, butter, oil, chilli flakes, capsicum, spring onions
Food energy (per 167 g serving)	656  kcal (2,740  kJ) [1]
Nutritional value (per 167 g serving)	Protein 59.1  g Fat 30.8  g Carbohydrate 31.1  g
Similar dishes	Fried calamari

Hot Butter Cuttlefish is a signature Sri Lankan cuttlefish dish. The dish is served as an starter, or "bite," together with drinks, and is also accompanied with rice and other dishes as a part of a main meal. While originally created as a Sri Lankan Chinese dish, ^[2] the dish is now available island wide, especially in beachside restaurants. ^{[3] [4] [5]} While similar to other batter fried cuttlefish and squid dishes, the blend of spices and aromatics used make the dish uniquely Sri Lankan.

Preparation

Hot Butter Cuttlefish is prepared by first removing the tentacles and scoring the body of the cuttlefish in a checkerboard pattern to get the pieces to "bloom" while frying. The scored cuttlefish is then cut into pieces, coated with a mixture of flour and corn flour, and deep fried in oil at a high heat. After they begin to turn golden, the pieces of cuttlefish are taken out and then stir fried together with generous quantities of butter, and also oil, chilli flakes, capsicums, and spring onions. For best results this should be served immediately and eaten as soon as possible. ^{[6] [7]}

Popularity

Hot butter cuttlefish (HBC for short) is enjoyed across Sri Lanka. However as each restaurant will have minor variations in how they create and present the dish, reviewers compare and strive to find the "Best" Hot butter cuttlefish served in a particular area. ^{[8] [9]} Expatriate Sri Lankan Chefs (such as Michelin Star winner Rishi Naleendra) cite hot butter cuttlefish as one of their favorite Sri Lankan dishes. ^{[10] [11]} This, together with the spread of Sri Lankan restaurant chains abroad (such as Chinese Dragon Cafe in Dubai, where HBC is a standout on the menu) means that Sri Lankan Hot butter cuttlefish can now be found and enjoyed in many places across the globe. ^[12]

See also

• Sri Lankan cuisine

References

1. "Hot Butter Cuttlefish". Maggi.lk. Maggi . Retrieved May 13, 2025.
2. "Ni Hao, Colombo". Anthoney Bourdain - Parts Unknown. CNN. 25 October 2017. Retrieved 9 May 2025.
3. "What to eat and drink in Sri Lanka". Lonely Planet Guide. 2024-08-13. Retrieved 2025-05-09.
4. "A Tropical Haven for Design and Seafood Is Back on the Tourist Map". New York Times. 2025-03-28. Retrieved 2025-05-09.
5. "Hot Butter Cuttlefish". The World of Street Food. 31 March 2024. Retrieved 9 May 2025.
6. "Crispy Hot Butter Cuttlefish In 15 Minutes". foodvoyageur.com. FoodVoyageur. 13 October 2024. Retrieved 9 May 2025.
7. "Sri Lankan Hot Butter Cuttlefish". whimsicalchef.com. WhimsicalChef. Retrieved 9 May 2025.
8. "Looking for the Buttered Cuttlefish; 6 Places For The Finest Hot Butter Cuttlefish". Michelin Guide. 2021-08-10. Retrieved 2025-05-09.
9. "V Try U Buy - Cuttlefish". Life Online. Daily Mirror. Retrieved 9 May 2025.
10. "Rishi Naleendra's New Restaurant Kotuwa Embraces His Sri Lankan Heritage". Michelin Guide. 2020-03-17. Retrieved 2025-05-09.
11. "Dish It Out - Gimhani Corea". Life Online. Daily Mirror. Retrieved 9 May 2025.
12. "Global growth for a Sri Lankan brand: Chinese Dragon Café marks 1st anniversary in Dubai". Times Online. The Sunday Times. Retrieved 9 May 2025.