Recipe Ingredient
- 200-250g soaked transparent cuttlefish
- 250g fresh large squid
- 1/2tsp sugar
- 1/4tsp pepper
- 2-3tbsp oil
- 1tbsp chopped shallots
- 1tbsp chopped ginger
- 1tbsp chopped garlic
- 1tsp chopped bird's eye chillies
- 1tbsp chopped coriander
- Sauce ingredients (combined):
- 2tbsp chilli sauce
- 2tbsp tomato sauce
- 2tbsp hot bean paste
- 1tbsp sugar or to taste
- 1/2tsp sesame oil
- 4tbsp fresh chicken stock
- A dash of Hua Tiau wine(optional)
Instructions
- Score the inner body of the cuttlefish and squid.
- 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.
- Heat wok with oil until hot and stir-fry shallots, ginger, garlic and bird's eye chillies until fragrant.
- Pour in the combined sauce ingredients andbring to a boil. When the sauce thickens, addthe cuttlefish and squid and toss the mixturebriefly.
- Transfer to a serving dish and garnish withchopped coriander.
