Lychee-Style Squid Rolls
Sichuan dish: squid scored with lychee-style cuts to curl into rolls, stir-fried with scallion and cucumber for a rich sweet-sour flavor.
Ingredients
dried squid (soaked in water until soft, head removed, scored with cross-hatch and cut into triangle pieces)
1 (about 150 g)
scallion whites (cut into olive shapes)
30 g
tender cucumber (seeds and pulp removed, cut into small bird-wing shapes)
100 g
pickled chili peppers (seeds removed, cut into diagonal pieces)
25 g
lard
30 g
lychee-flavored sauce
20 g
sesame oil
15 g
Instructions
1
Prepare the ingredients
Soak the dried squid in water until soft, wash it, remove the two pointed ends, slice lengthwise into three strips, then score with a cross-hatch pattern to create a lychee-blossom texture, and cut into triangle pieces. Cut the scallion whites into olive shapes. Remove the seeds and pulp from the tender cucumber and cut into small bird-wing shapes. Remove the seeds from the pickled chili peppers and cut into diagonal pieces.
2
Stir-fry
Place a wok over medium heat, heat it, and add the lard. When the oil reaches about 175°C (medium-high heat), add the squid slices. Once the squid curls and shapes up, add the scallion whites, cucumber, and chili peppers, and stir-fry evenly. Pour in the lychee-flavored sauce, quickly toss until evenly coated, add the sesame oil, stir to combine, then transfer to a plate and serve.
