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Fried Cuttlefish and Chinese Celery
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300g cuttlefish
1 big red onion, cut into 4
2 pips garlic, minced
1 stalk Chinese celery
7 tablespoons cooking oil
1 tablespoon light soya sauce
1 fresh red chili
salt to taste
Preparation :
Cut open cuttlefish without breaking the ink sac, otherwise the whole cuttlefish will become coated with the ink. Remove ink sac carefully. Make slits and remove eyes. In the centre of the tentacles is the mouth. Make a small slit and press out the cuttlebone inside. Cut flesh into pieces, clean and drain.
Cut onion into quarters and slice off top.
Mince garlic and cut Chinese celery into 5cm lengths.
Slice chili finely.
Method :
Heat frying pan and add oil. Add garlic and onion. Stir for a minute and add cuttlefish, light soya sauce, chili and salt to taste.
Fry till cuttlefish is cooked. If you want some gravy, add some water. Do not over fry or cuttlefish will shrink and harden.
Add chili and Chinese celery. Stir for 1 minute and remove. Serve.
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