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

Recipe Ingredient

  • 500g medium-sized cuttlefish, cleaned
  • 20 pieces or more dried chillies, washed and with stalks removed
  • 3cm piece young ginger, thinly sliced
  • 1 tsp chopped garlic
  • 3 tbsp oil
  • Sauce (combine):
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp black vinegar
  • 1 tsp sesame oil
  • 1/2 tsp chicken stock granules
  • 1 tbsp sugar
  • 1/8 tsp pepper
  • 1 tsp corn flour
  • 3 tbsp water
  • Garnishing:
  • 3 stalks spring onions, cut into 3cm-4cm lengths
  • 75g roasted cashewnuts


  1. On the side of the cuttlefish where the backbone is, make diagonal criss-cross cuts about three-quarters through the flesh, then slice into small pieces.
  2. Heat oil in a wok and fry ginger and garlic until fragrant. Add in dried chillies and stir-fry well.
  3. Add cuttlefish and cook until they curl up. (Do not overcook the cuttlefish as it will shrink once the juice inside starts to seep out.)
  4. Stir in sauce ingredients and bring to a quick rolling boil. Add garnishing and serve immediately.

You may also like

Leave a Reply

Your email address will not be published.