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Sweet, Sour and Spicy Squid
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Sauce ingredients - (combined)
2 tablespoons chilli sauce
2 tablespoons tomato sauce
2 tablespoons hot bean paste
1 tablespoon sugar or to taste 1/2 teaspoon sesame oil
4 tablespoons fresh chicken stock
a dash of Hua Tiau wine (optional)
Method :
Score the inner body of the cuttlefish and squid. Cut into thick slices of about 2x5cm. Season the cuttlefish and squid with sugar and pepper for 15-20 minutes. Blanch the seasoned cuttlefish and squid in boiling salted water for 30 seconds to one minute. Drain well.
Heat wok with oil until hot and stir-fry shallots, ginger, garlic and bird's eye chillies until fragrant.
Pour in the combined sauce ingredients and bring to a boil. When the sauce thickens, add the cuttlefish and squid and toss the mixture briefly.
Transfer to a serving dish and garnish with chopped coriander.
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