Recipe Ingredient
- 500g medium-sized cuttlefish, cleaned
- 20 pieces or more dried chillies, washed and with stalks removed
- 3cm piece young ginger, thinly sliced
- 1 tsp chopped garlic
- 3 tbsp oil
- Sauce (combine):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp black vinegar
- 1 tsp sesame oil
- 1/2 tsp chicken stock granules
- 1 tbsp sugar
- 1/8 tsp pepper
- 1 tsp corn flour
- 3 tbsp water
- Garnishing:
- 3 stalks spring onions, cut into 3cm-4cm lengths
- 75g roasted cashewnuts
Instructions
- On the side of the cuttlefish where the backbone is, make diagonal criss-cross cuts about three-quarters through the flesh, then slice into small pieces.
- Heat oil in a wok and fry ginger and garlic until fragrant. Add in dried chillies and stir-fry well.
- Add cuttlefish and cook until they curl up. (Do not overcook the cuttlefish as it will shrink once the juice inside starts to seep out.)
- Stir in sauce ingredients and bring to a quick rolling boil. Add garnishing and serve immediately.