Chinese
Chinese - Fujian Min Cuisine
Spicy Squid Min
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g squid, cleaned and scored
- • 2 tbsp doubanjiang (chilli bean paste)
- • 6 dried red chilies
- • 3 cloves garlic, minced
- • 3 slices ginger
- • 1 tbsp Shaoxing rice wine
- • 1 tsp sugar
- • 2 spring onions, cut into batons
- • 1 tsp sesame oil
Preparation Steps
1
Phase 1
Cut the squid into triangles and score a diamond pattern on the flesh.
2
Phase 2
Dip the squid in boiling water for 15 seconds until the curls firm; drain.
3
Phase 3
Stir-fry doubanjiang, garlic, ginger, and chilies in hot oil.
4
Phase 4
Return the squid with Shaoxing wine, sugar, and spring onion, tossing on high heat.
5
Phase 5
Drizzle with sesame oil and serve immediately.