Two-Tone Squid Rolls with Tomato Glaze
Tender squid rolls tossed in a glossy sweet-sour sauce, served over blanched bok choy. The crosshatch scoring creates beautiful curls while locking in the seafood's natural sweetness.
Story
This dish gets its name from the two types of squid used—fresh and dried—creating contrasting textures that soak up the tangy tomato glaze beautifully. The key is the crosshatch scoring technique, which helps the squid curl up elegantly while blanching.
Ingredients
fresh squid (body only)
300g
dried squid (rehydrated)
200g
baby bok choy
6 heads
tomato paste
3 tablespoons
pickled chili sauce
2 tablespoons
ginger juice
1 tablespoon
garlic juice
1 tablespoon
rice wine
2 tablespoons
sugar
1 teaspoon
salt
to taste
cornstarch slurry
3 tablespoons
vegetable oil
3 tablespoons
sesame oil
1 teaspoon
Instructions
1
Prep the squid
Clean both squids and remove the heads and tails. On the inside of each squid body, make diagonal cuts in one direction, then repeat at a 90-degree angle to create a crosshatch pattern—don't cut all the way through. Cut into diamond-shaped pieces about 2 inches wide.
2
Blanch and shape
Bring a pot of water to boil with a pinch of salt and a splash of rice wine. Drop the squid pieces in and cook for just 30 seconds until they curl up into rolls. Remove immediately and drain well. Separately, blanch the bok choy hearts until bright green and tender, about 1 minute. Arrange the bok choy on a serving platter.
3
Build the sauce
Heat vegetable oil in a wok over medium-high heat. Add the tomato paste and pickled chili sauce, stirring for 30 seconds until fragrant. Pour in the ginger juice, garlic juice, remaining rice wine, sugar, and a splash of water. Bring to a gentle simmer.
4
Finish and serve
Slowly drizzle in the cornstarch slurry while stirring, cooking until the sauce turns glossy and coats a spoon. Add the squid rolls and toss gently for 1 minute to coat evenly. Remove from heat, drizzle with sesame oil, and transfer to the platter over the bok choy. Serve immediately.
