Chinese
Chinese - Hakka and Teochew
Spicy Squid Hakka
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 into squares
- • 2 tbsp doubanjiang (chili bean paste)
- • 3 cloves garlic, minced
- • 2 slices fresh ginger
- • 3 dried chilies, broken
- • 1 tbsp Shaoxing rice wine
- • 1 tsp sugar
- • 2 spring onions, cut into sections
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Blanch the squid in boiling water for 30 seconds, then drain well.
2
Phase 2
Heat the oil in a wok and fry the chili paste, garlic, ginger, and dried chilies until fragrant.
3
Phase 3
Add the squid and toss over high heat for 2 minutes.
4
Phase 4
Splash in the Shaoxing wine and sugar and toss until glossy.
5
Phase 5
Fold in the spring onions and serve immediately.