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
- 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.
- Add dried chillies and Szechuan peppercorns.
- 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.
