Really Spicy Squid In Black Bean Sauce

Spicy Squid In Black Bean Sauce 1

Spicy Squid In Black Bean Sauce 2

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


  1. Cut the cleaned squids open. Score the squids with both diagonal lines, then cut them into slices.
  2. Rub squid slices with cornstarch and salt. Leave to marinate for 30 min.
  3. Heat oil in wok. Stir-fry ginger till fragrant.
  4. Add chilli padi, black bean paste and squid. Stir-fry till squid starts to curl up.
  5. Add capsicums and shaoxing wine. Stir-fry for another min till squid is cooked.
  6. Garnish with spring onions to serve.

Spicy Squid In Black Bean Sauce 3


  • 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

Fiery rating:
👿 👿 👿 👿

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