Squid with sichuan pepper corn sauce

2 servings

Ingredients

Quantity Ingredient
450 grams Squid (approx. 3 pieces)
1 teaspoon Red pepper powder
1 teaspoon Brown pepper powder
1 teaspoon Sesame oil
½ teaspoon Dark soy sauce
2 cups Stock (or water)
½ teaspoon Light soy sauce
½ teaspoon Red pepper oil
½ teaspoon Sugar
To prepare and cook

Directions

SQUID WITH SICHUAN PEPPER CO

PEPPERCORN SAUCE

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and flatten out. Make diagonal criss-cross incisions, then cut into 12 bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.

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