Asian food recipes : Seafood Recipes - Sichuan-Style Stir-Fried Squids

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Sichuan-Style Stir-Fried Squids

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Sichuan-Style Stir-Fried Squids

Ingredients :

500g big squids (cleaned and keep tentacles for use)
1 tablespoon oil
1/2 teaspoon sesame oil
1 teaspoon Sichuan pepper combined with 1/2 teaspoon salt

(A) : Combined
1/2 cup corn flour
2 tablespoons rice flour
1/2 teaspoon pepper
1/4 teaspoon ground black pepper
1/4 teaspoon salt

(B) :
1 tablespoon coarsely chopped garlic
1 tablespoon chopped ginger
1 stalk spring onion (cut into 4cm lengths)
1 tablespoon chopped chilli padi
1 tablespoon sliced red and green chilli
5 dried chillies (soaked)

Method :

Cut squids into 1/2 inch thick round slices. Pat dry with kitchen paper towel.
Toss squids in combined (A) mixture and share off excess flour.
Heat oil in a wok and deep-fry squids for 1-2 minutes or until just crispy and beginning to change colour. Drain from oil.
Heat a clean wok with oil and sesame oil. Add ingredients (B) and fry until fragrant. Return squids to the wok and add Sichuan pepper and salt. Put in (C) and toss briefly for 1/2 minute. Dish out and serve immediately.

Asian Seafood
Chili Cuttlefish, Boiled Crab, Coriander Salmon, Crispy Crab, Fragrant Thai Sauce Crabs, Fresh Scallop on Bean Curd, Fried White Pomfret, Grilled Crab, Clams with Oyster Sauce

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