Szechuan Style Squid
(Larger-sized squid tubes with thick walls are best suited to this dish)
Serves 6
Ingredients:
500 g/1 lb squid
1/2 teaspoon salt
1 egg white, slightly beaten
2 tablespoons cornflour (cornstarch)
1 red capsicum
4 spring onions (scallions)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon bottled chilli radish
6 tablespoons chicken stock
1/2 teaspoon oriental sesame oil
2 - 4 cups peanut oil for deep-frying
1 tablespoon peanut oil for stir-frying
Directions:
1. Prepare squid, scoring the flesh and cutting into pieces.
Season with salt, pour over the egg white, oil and 1 1/2
tablespoons of the cornflour and mix well.
2. Cover and chill for about 30 minutes. Cut capsicum and
spring onions into bite-sized strips.
3. Heat peanut oil and when moderately hot drop in the squid,
stirring to keep pieces separate. In less than a minute
they will curl and become white. Either scoop out the
squid with a large wire spoon, or pour contents of wok
through a metal strainer over a metal bowl.
4. Return wok to heat and in the film of oil that remains
stir fry garlic, ginger, capsicum and spring onions for
1 minute.
5. Add chilli radish and toss, then add stock and bring to
the boil. Thicken with remaining cornflour mixed with
2 tablespoons cold water.
6. Stir in squid and sesame oil, toss well and serve
immediately with steamed rice.
SOURCE : http://www.chinesefooddiy.com
