THREE-CUP SQUID (三杯小卷)
INGREDIENTS:
12 oz cleaned squid, cut into pieces
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine or Chinese rice wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 teaspoon corn starch + 1 teaspoon water
1 red chili, deseeded and sliced
6 slices peeled ginger
6 cloves garlic (skin peeled)
2 tablespoons sesame oil
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Shaoxing wine or Chinese rice wine
1 1/2 tablespoon dark sweet soy sauce (Kecap Manis)
A big bunch of Thai basil leaves
1 teaspoon corn starch + 1 teaspoon water
1 red chili, deseeded and sliced
METHOD:
Clean the squid thoroughly, cut into pieces, rinse with cold water. Heat up a pot of water and bring it to boil. Blanch the squid for about 20 seconds. Drain and set aside.
Heat up a claypot on high heat and add the sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in squid and do a few quick stirs. Add soy sauce, sweet soy sauce, and Shaoxing wine. Stir the squid to coat well with the sauce. Add basil leaves, stir, dish out and serve immediately.
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