Recipe Ingredient
- 1 large soaked transparent cuttlefish
- 10 dried chillies, cut into 3cm pieces
- 1 onion, cubed
- 2 stalks spring onion, cut into 4cm lengths
- 4 slices ginger
- 1 tsp chopped garlic
- 3 tbsp oil
- Sauce ingredients (combined):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 tbsp thick soy sauce
- 1 tbsp sugar
- 1 tbsp Shao Hsing Hua Tiau wine
- Dash of pepper
- 1 tsp cornflour
- 100ml fresh chicken stock.
Instructions
- Wash the cuttlefish. With a sharp knife at a slant, make shallow criss-cross cuts on the inside surface of the cuttlefish.
- The cuttlefish will curl with an attractive pattern when cooked.
- Cut the cuttlefish into pieces and blanch in boiling water for about a minute then drain and leave aside
- Heat oil in a wok and fry dried chillies for a few seconds. Dish out leaving the oil in the wok.
- Heat up oil again, lightly brown the garlic and ginger.
- Put in sauce ingredients. Stir-fry briskly for a minute and allow to boil until sauce thickens.
- Put in the cuttlefish and add onion and spring onion.
- Stir-fry over high heat until well combined.
