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Stir-fried salt-and-pepper squid with red chilli and spring onion |
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IngredientsMethodPreparing squid for stir-frying
Hold the squid's body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it
Remove the tentacles from the head by cutting them of just in front of the eyes. Discard the head and separate the tentacles if they are large
Squeeze out the beak-like mouth from the centre of the tentacles and discard it
If you want to retain the ink sac, look amongst the intestines for a very small, pearly white pouch with a slight blue tinge and carefully cut it away
Reach into the body and pull out the clear, plastic-like quill
Pull off the two fins from either side of the body pouch. Then pull away the brown, semi-transparent skin from both the body and the fins. Wash out the body pouch with water
Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Open it out flat and pull away any left-over intestines and membrane
Score what was the inner side with the tip of a small sharp knife into a diamond pattern, taking care not to cut too deeply. Then cut it into 5 cm (2 inch) pieces
Heat a dry wok over a high heat until smoking. Add a little oil and a handful of the prepared squid and constantly move the squid around the sides of the pan for 2 minutes until it has taken on a light golden-brown colour. Repeat with the rest of the squid.
Add some of the roasted Sichuan pepper and salt mix, red chilli and spring onions and toss together briefly. Serve with the prepared dressed salad.
Read the full recipe
This recipe can be found in Rick Stein's Seafood (大象传媒 Books, ISBN: 0563534176, 25.00). |
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