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About this recipe:
This is a delicious and popular Chinese starter. Blanched squid is drizzled with a spicy, tongue-tingling chilli and Sichuan peppercorn oil. You can also enjoy this dish for dinner.
Shaoxing wine to taste
chopped spring onions to taste
finely chopped ginger to taste
325g large squid, cleaned, cut in half lengthways and then into narrow strips
chilli oil to taste
Sichuan peppercorns, crushed to taste
salt to taste
monosodium glutamate (MSG) to taste
- Fill a medium sized saucepan with water. Add the Shaoxing wine, spring onions and ginger; bring to the boil over high heat.
- Add the squid and blanch for a few minutes until they start to curl. Remove, drain and transfer to a serving plate.
- Heat the chilli oil in a small pan, add the Sichuan peppercorns and stir for 10 seconds. Drizzle the squid with the oil, season with salt and MSG and serve.
Shaoxing wine, chilli oil, Sichuan peppercorns and monosodium glutamate can be purchased in Chinese/Oriental speciality shops.
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