Another simple recipe of tender chewy squids, this time using large squids, stir-fried with spicy black bean sauce.
- Large squid: 5, skin, quill & innards removed
- Cornstarch: 1 tbsp
- Salt: 1 pinch
- Oil: 2 tbsp
- Ginger: 1 thumb-length, sliced into strips
- Chilli padi: 5, chopped finely
- Spicy black bean paste: 1 tbsp
- Red capsicum: 1, sliced
- Green capsicum: 1, sliced
- Shaoxing wine: 1 tbsp
- Spring onion: 1 stalk, chopped finely
- Cut the cleaned squids open. Score the squids with both diagonal lines, then cut them into slices.
- Rub squid slices with cornstarch and salt. Leave to marinate for 30 min.
- Heat oil in wok. Stir-fry ginger till fragrant.
- Add chilli padi, black bean paste and squid. Stir-fry till squid starts to curl up.
- Add capsicums and shaoxing wine. Stir-fry for another min till squid is cooked.
- Garnish with spring onions to serve.
- Scoring the squids with the diagonal lines would help to: (1) increase their tenderness as they are able to cook more thoroughly and quickly; (2) enhance their appearance with nice checked patterns; (3) enhance their taste as the grooves of the scored lines could trap more sauces.
- It’s my second time preparing squids, but the first time slicing them up and scoring them. I didn’t do a great job with the scoring here, but I hope to improve my skills the next time round. 😆
3 – 4 persons as side dish
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