• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 large soaked transparent cuttlefish
  • 10 dried chillies, cut into 3cm pieces
  • 1 onion, cubed
  • 2 stalks spring onion, cut into 4cm lengths
  • 4 slices ginger
  • 1 tsp chopped garlic
  • 3 tbsp oil
  • Sauce ingredients (combined):
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/4 tbsp thick soy sauce
  • 1 tbsp sugar
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Dash of pepper
  • 1 tsp cornflour
  • 100ml fresh chicken stock.


  1. Wash the cuttlefish. With a sharp knife at a slant, make shallow criss-cross cuts on the inside surface of the cuttlefish.
  2. The cuttlefish will curl with an attractive pattern when cooked.
  3. Cut the cuttlefish into pieces and blanch in boiling water for about a minute then drain and leave aside
  4. Heat oil in a wok and fry dried chillies for a few seconds. Dish out leaving the oil in the wok.
  5. Heat up oil again, lightly brown the garlic and ginger.
  6. Put in sauce ingredients. Stir-fry briskly for a minute and allow to boil until sauce thickens.
  7. Put in the cuttlefish and add onion and spring onion.
  8. Stir-fry over high heat until well combined.
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