Sweet, Sour and Spicy Squid

  1. Score the inner body of the cuttlefish and squid.
  2. Cut into thick slices of about 2x5cm. Seasonthe cuttlefish and squid with sugar and pepperfor 15-20 minutes. Blanch the seasoned cuttlefishand squid in boiling salted water for 30 secondsto one minute. Drain well.
  3. Heat wok with oil until hot and stir-fry shallots, ginger, garlic and bird's eye chillies until fragrant.
  4. Pour in the combined sauce ingredients andbring to a boil. When the sauce thickens, addthe cuttlefish and squid and toss the mixturebriefly.
  5. Transfer to a serving dish and garnish withchopped coriander.

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