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

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