SEAFOOD

Stir Fry Squid

I wasn’t sure of posting this recipe, I wasn’t quite happy with the picture I took. Nonetheless I am posting this recipe as this dish tasted really good. The only squid dish that I knew how to make is “Squid Adobo” and Crispy Calamares. I was thinking of experimenting, trying a new recipe. Something quick and something not too complicated.

I came across a recipe from one of my cooking inspirations “Pho” from Australia’s Masterchef. Although I did modify the recipe that I got from her, I had to replace other ingredients from the recipe. It really did came out really delicious, the most challenging part of the recipe is cleaning the squid and creating the lattice effect on the squid.

Let’s get it on!!

What you’ll need:

1/2 a kilo of squid (or more if you prefer)

3 tbs vegetable oil

3 cloves  garlic (diced)

Small piece of ginger (cut into matchsticks)

1 Red Chili (optional)

1 Chayote (peeled and julienned)

3 tbs of fermented black beans (Available in small cans in asian aisle)

2-3 tbs of Soy Sauce

2 tbs of Oyster Sauce

2 tbs of white rice wine (I used 1 tbs vinegar as I ran out of rice wine)

1/2 tbs Sesame oil

1/2 cup water

1/2 to 1 tbs brown sugar

1 tbs of corn flour (mixed with 2 tbs of water – use if the sauce if very runny)

6-7 spring onions cut into 4 cm

Let’s get cooking:

1.) Prepare your squid, clean it inside out then lay the squid tube flat in a chopping board. slide the knife into the tube and slice down one side. Open the tube so its flat, with the inside facing up carefully score diagonal slits into the flesh (about 3 millimeters) then repeat on perpendicular angle so you create the lattice effect. Then cut the squid into approximately four by four centimetre squares. Set aside.

2.) Heat oil in a wok on high heat. Saute garlic and ginger until they begin to go golden.

3.) Add chili and squid to wok and stir fry until the squid pieces begin to curl up.

4.) Add water, chayote and black beans then cover for 1 minute.

5.) In a bowl mix together the soy sauce, rice wine, oyster sauce, sesame oil, sugar until well combined. Add to the wok and toss for 30 seconds.

6.) Add the spring onions and toss briefly.

Voila!!! Serve immediately, this dish tastes really good when served hot and with rice.  It’s quite an effort preparing the squid, but honestly this is one of the best squid dishes I’ve ever made. When my housemate came home and ate, she even asked us where we ordered the food. She thought we ordered it from a restaurant.

Try this recipe and let me know what you think!

 

Ciao,

Benny

 

 

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