Chinese
Chinese - Street Food and Snacks
Iron Teppanyaki Squid
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 whole squid, cleaned
- • 2 tbsp vegetable oil
- • 2 tbsp sweet chili sauce
- • 1 tbsp oyster sauce
- • 1 tsp cumin powder
- • 1 tsp chili powder
- • 1 tsp Sichuan peppercorn powder
- • 2 cloves garlic, minced
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Slice the squid into rings or score the tubes in a crosshatch pattern.
2
Phase 2
Heat a cast-iron griddle until smoking and sear the squid for 1 minute per side, pressing flat with a spatula.
3
Phase 3
Brush the squid with a mix of chili sauce, oyster sauce, and garlic, then cook until caramelised.
4
Phase 4
Sprinkle with cumin, chili, and Sichuan peppercorn powder while still on the griddle.
5
Phase 5
Scatter with sesame seeds and serve straight from the hot plate.