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

Recipe Ingredient

  • 500g fresh large squid, score the inner body and cut into thick slices 1/4 tsp salt
  • 1 tsp ginger juice
  • 1/4 tsp pepper
  • 1 tbsp oil
  • 1/2 tsp sesame oil
  • 1 tsp chopped garlic
  • 4-5 thin slices young ginger
  • 1 heaped tbsp hot bean paste (tau pan cheong)
  • 4 dried chillies, cut into 3cm pieces
  • 1 red chilli, seeded and sliced
  • 3/4 tsp Szechuan peppercorns (fah chiew)
  • 2 stalks spring onions, cut into 3cm lengths
  • Sauce ingredients (combined)
  • 4-5 tbsp fresh chicken stock
  • 1½ tbsp light soya sauce
  • 1 tsp thick soya sauce
  • 1 tbsp oyster sauce
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tbsp black vinegar (chit choe)
  • 1 tsp sugar
  • 1/8 tsp pepper
  • 1 tsp corn flour

Instructions

  1. Marinate squid slices with salt, ginger juice and pepper for 15-20 minutes. Heat oil and sesame oil in a wok and lightly fragrant garlic, ginger and hot bean paste for 20-30 seconds.
  2. Add dried chillies and Szechuan peppercorns.
  3. Stir in squid and red chilli. Pour in combined sauce ingredients. When mixture boils and thickens, stir in spring onion and transfer to a serving dish.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *