Learn . Laugh . Eat

Twice-Cooked Squid with Garlic, Green Chilli & Black Bean

Prep: 1hour

Cook: 10min

In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential. I find that large squid also benefit from this pre-poaching – it softens the squid significantly, allowing the pieces to take in more flavour when stir-fried in the savoury sauce.

300g large squid tubes, cleaned, washed and sliced open to lay flat

2 teaspoons cornflour

½ teaspoon preserved black beans

3 garlic cloves

a thumb-size piece of ginger

a pinch of salt

3 spring onions, plus extra to garnish

½ red onion

2 large green chillies

1 tablespoon vegetable oil

The Sauce

2 tbsp black bean garlic sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sesame oil

¼ teaspoon sugar

¼ teaspoon salt

Preparation:

  1. Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).

  2. Add the prepared squid to a pan of boiling water, reduce the heat to a simmer and cook over a low heat for 45 minutes. Remove the squid from the water with a slotted spoon and cool under cold running water, then dain and place in a bowl with the cornflour and mix together well.

  3. Give the black beans a quick rinse under cold water, then tip them into a small bowl. Finely chop the garlic and ginger and add to the black beans with a pinch of salt. Lightly crush the ingredients together with the back of a teaspoon.

  4. Cut the spring onions into rough chunks and the red onion and green chillies into large dices. Mix the sauce ingredients together in a small bowl.

  5. Build your WOK CLOCK: place the red onion at 12 o’clock, then arrange the spring onions, garlic and bean mixture, chillies, squid and sauce bowl clockwise around the plate.

Cooking:

  1. Heat 1 tablespoon of vegetable oil in a wok to a high heat until smoking hot, then add the onions and stir fry for 1 minute seconds until slightly softened.

  2. Add the spring onions, ginger and garlic and stir-fry for a further 30 seconds, then add the green chillies and fry for 30 seconds more, maintaining a high heat all the time. Transfer the vegetables to a bowl.

  3. Add the remaining ½ tablespoon of oil to the wok and bring it back to a high heat. Once smoking hot, add the squid and flash-fry for 30 seconds. Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil.

  4. Serve with freshly sliced spring onion to garnish.


300g large squid tubes, cleaned, washed and sliced open to lay flat

2 teaspoons cornflour

½ teaspoon preserved black beans

3 garlic cloves

a thumb-size piece of ginger

a pinch of salt

3 spring onions, plus extra to garnish

½ red onion

2 large green chillies

1 tablespoon vegetable oil

The Sauce

2 tbsp black bean garlic sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sesame oil

¼ teaspoon sugar

¼ teaspoon salt


Preparation:

  1. Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).

  2. Add the prepared squid to a pan of boiling water, reduce the heat to a simmer and cook over a low heat for 45 minutes. Remove the squid from the water with a slotted spoon and cool under cold running water, then dain and place in a bowl with the cornflour and mix together well.

  3. Give the black beans a quick rinse under cold water, then tip them into a small bowl. Finely chop the garlic and ginger and add to the black beans with a pinch of salt. Lightly crush the ingredients together with the back of a teaspoon.

  4. Cut the spring onions into rough chunks and the red onion and green chillies into large dices. Mix the sauce ingredients together in a small bowl.

  5. Build your WOK CLOCK: place the red onion at 12 o’clock, then arrange the spring onions, garlic and bean mixture, chillies, squid and sauce bowl clockwise around the plate.

Cooking:

  1. Heat 1 tablespoon of vegetable oil in a wok to a high heat until smoking hot, then add the onions and stir fry for 1 minute seconds until slightly softened.

  2. Add the spring onions, ginger and garlic and stir-fry for a further 30 seconds, then add the green chillies and fry for 30 seconds more, maintaining a high heat all the time. Transfer the vegetables to a bowl.

  3. Add the remaining ½ tablespoon of oil to the wok and bring it back to a high heat. Once smoking hot, add the squid and flash-fry for 30 seconds. Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil.

  4. Serve with freshly sliced spring onion to garnish.

instagram pinterest TABLEFLIP Youtube Icon