Stir-Fried Fresh Squid
After microwave-drying, fresh squid is stir-fried over high heat with minced garlic, shredded ginger, and a prepared cornstarch slurry, and served with shrimp paste sauce.
Ingredients
Fresh squid (head and tentacles removed, scrubbed with salt, scored diagonally and cut into pieces)
340 g (12 oz)
Oil
2 tbsp
Ginger (julienned)
2 slices
Minced garlic
1 tsp
Scallions (cut into segments)
2
Red bell pepper (julienned)
1
Chicken broth
2 tbsp
Salt
1/4 tsp
Cornstarch (level)
1/4 tsp
White pepper
a pinch
Sesame oil
a pinch
Sugar
a pinch
Shrimp paste sauce (1 tbsp oil + 1 garlic clove smashed + 1 tbsp each of shrimp paste, sugar, and chicken broth)
1 portion
Instructions
1
Preparation
Using only the body of the fresh squid, scrub clean with salt, rinse, and drain. On one side of the squid, score a diagonal crosshatch pattern. Cut each squid in half lengthwise, then cut into 4 cm pieces.
2
Preparation
Add oil and minced garlic to a bowl, heat on high for 1 minute, add the remaining shrimp paste ingredients and cook together on high heat for 40 seconds, stir well, and set aside on a small dish.
3
Method
Arrange the squid pieces in a single layer on a porcelain plate, cover tightly with plastic wrap, heat on high for 2 minutes, then remove and pour into a colander to drain. Pat dry with paper towels.
4
Method
Heat a flat griddle on high for 5 minutes. Add oil and sauté the minced garlic and ginger until fragrant, pour in the mixed sauce, keep stirring until thickened, add the squid, pepper strips, and scallion segments, and heat on high for 1 minute. Stir to combine, plate, and serve with the shrimp paste sauce on the side.
