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Sichuan Style Spicy Squid

  • Squid, large 350 g
  • Soya Sauce 30 ml
  • Oil, Peanut 30 ml
  • Chili, dried 25 g
  • Bird's Eye Chili (or to taste) 2 pc
  • Garlic Cloves, peeled and bruised 3 pc
  • Sichuan Peppercorns 1 g
  • Dried shrimp, soaked in water 3 g
  • Spring Onions 5 g
  1. 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.

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