Flower-Patterned Squid
A signature seafood dish of Fujian cuisine: squid scored in a decorative crosshatch pattern, stir-fried and served atop pineapple chunks for a sweet-and-sour finish.
Ingredients
Soaked dried squid (score with a cross-hatch pattern, cut into chunks, blanch and drain)
350g
Scallions
6 stalks
Fresh pineapple (cut into chunks and arranged on a plate)
200g
Tomato chunks
50g
Minced garlic
25g
Seasoning (mixed into a marinade sauce)
to taste
Instructions
1
Preparing the squid
Score the squid with a cross-hatch pattern, cut into chunks, blanch, and drain.
2
Plating
Cut the fresh pineapple into chunks and arrange on a plate.
3
Stir-frying and plating
Mix the seasonings into a marinade sauce. Heat oil in a wok until hot, add the squid and quickly stir-fry a couple of times, then toss the wok and plate the squid on top of the pineapple chunks. Serve immediately.
