One of the dish at our local hakka restaurant is the chilli squid (dry). The picture featured in their takeout menu indicates that pieces of squids are deep fried with a flour coating. Then, garnished with a spicy dry chilli mixture. This is my variation where instead of deep frying, they are directly tossed with green onions and garlic along with a combination of sauces. Cooked for a couple of minutes keeping them moist and tender. Overcooking the squids can make them tough, chewy, losing their flavour, texture and nutrients. Quick and very easy to prepare. Served as a starter or as an accompaniment with fried rice or noodles. Garnished with green onions, this chilli squid is spicy and delicious.
When purchasing squids, select small or medium-sized ones than the larger ones. They should be fresh, shiny, plump and smell like the ocean. To clean squids, separate the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles and pressing out the round beak at the base. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage. Squids can be stuffed, cut into rings, pieces or strips.
When purchasing squids, select small or medium-sized ones than the larger ones. They should be fresh, shiny, plump and smell like the ocean. To clean squids, separate the body from the tentacles. Discard the ink bag along with the eye, keeping the tentacles and pressing out the round beak at the base. Clean the pocket inside out ensuring to remove the outer surface of the mantle, internal organs and cartilage. Squids can be stuffed, cut into rings, pieces or strips.
Indo-Chinese Chilli Squid
(Serves 4)
Ingredients:
650 grams squids (about 12 medium-sized)
6 to 8 green or spring onions
6 large cloves of garlic (chopped)
4 dried red chillies
1 tablespoon kikkoman soy sauce
2 tablespoons chilli garlic sauce (Huy Fong Foods Inc.)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons cornflour
1/4 cup water
2 tablespoons canola or vegetable oil
salt (if required)
Method:
Clean squids as indicated above and cut into pieces. Wash well and drain using a colander set over a bowl for 30 minutes.
Mix 1 tablespoon cornflour with the squid pieces. Keep aside.
Wash green onions, discard the roots, chop, reserving some for garnishing.
In a small bowl, mix the soy sauce, chilli sauce, rice vinegar and sesame oil together. Set aside. Separately make a slurry by mixing 1 tablespoon cornflour with 1/4 cup water.
On medium-high flame, heat a wok or a large wide flat non-stick skillet with canola or vegetable oil and cook the garlic. When fragrant, fry the onions and red chillies. Stir in the squid pieces and then, add the above sauce mixture. Toss to combine and then include the slurry to thicken sauce. Take off the heat. (Note: Squids should not be cooked for more than 3 to 4 minutes.)
Check for seasoning and if required, add salt.
Garnish with reserved green onions and serve warm.
Note:
(Serves 4)
Ingredients:
650 grams squids (about 12 medium-sized)
6 to 8 green or spring onions
6 large cloves of garlic (chopped)
4 dried red chillies
1 tablespoon kikkoman soy sauce
2 tablespoons chilli garlic sauce (Huy Fong Foods Inc.)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons cornflour
1/4 cup water
2 tablespoons canola or vegetable oil
salt (if required)
Method:
Clean squids as indicated above and cut into pieces. Wash well and drain using a colander set over a bowl for 30 minutes.
Mix 1 tablespoon cornflour with the squid pieces. Keep aside.
Wash green onions, discard the roots, chop, reserving some for garnishing.
In a small bowl, mix the soy sauce, chilli sauce, rice vinegar and sesame oil together. Set aside. Separately make a slurry by mixing 1 tablespoon cornflour with 1/4 cup water.
On medium-high flame, heat a wok or a large wide flat non-stick skillet with canola or vegetable oil and cook the garlic. When fragrant, fry the onions and red chillies. Stir in the squid pieces and then, add the above sauce mixture. Toss to combine and then include the slurry to thicken sauce. Take off the heat. (Note: Squids should not be cooked for more than 3 to 4 minutes.)
Check for seasoning and if required, add salt.
Garnish with reserved green onions and serve warm.
Note:
- No salt was added to the dish, replaced with the sodium from the sauces.
- Chilli garlic sauce can be substituted with your favourite chilli sauce.
