Sichuan Style Spicy Squid
Delicate Asian inspired sweet and spicy squid.
Ingredients
Sichuan Style Spicy Squid
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Squid, large 350 g
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Soya Sauce 30 ml
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Oil, Peanut 30 ml
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Chili, dried 25 g
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Bird's Eye Chili (or to taste) 2 pc
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Garlic Cloves, peeled and bruised 3 pc
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Sichuan Peppercorns 1 g
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Dried shrimp, soaked in water 3 g
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Spring Onions 5 g
Preparation
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Sichuan Style Spicy Squid
- Quick blanch the squid.
- Mix soy sauce with Knorr Rock Sugar Honey and oyster sauce.
- Heat a small wok, add oil, toss the dried chilies, bird's eye chilies, garlic and sichuan peppercorns and dry shrimp.
- Add squid.
- Pour the sauce mix. Add Knorr Tamarind Powder.
- Arrange on a serving plate garnished with chopped spring onions.
