This is a tasty recipe for stir-fried squid. The pieces are coated in a sauce made from sugar and vinegar, the combination of which tastes like lychee.
- 200 g dried squid (2 squids)
- 30 g shallots, white part only
- 25 g pickled chilli
- 15 g sugar
- 20 ml Chinese vinegar
- 15 ml soy sauce
- 20 g corn flour
- 10 ml sesame oil
- 15 ml cooking wine
- pinch of salt
- 30 ml vegetable oil
- soda water, for soaking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 10 hours
Soak the squid in a bowl of warm water for 2 hours or until soft. Remove and discard the head and skin. Wash under cold running water. Soak in a bowl of soda water mixed with tap water for 8 hours. Drain.
Place the squid on a clean work surface. Cut each squid in half lengthways. Use a sharp knife to score the inside of the squid diagonally in a diamond pattern, being careful not to cut all the way through. Slice the squid into 3.5cm pieces.
Slice the shallots and chilli diagonally. Combine the sugar, vinegar, soy sauce, corn flour, sesame oil, cooking wine and salt into small bowl.
Heat the vegetable oil in a wok over medium-high heat. Add the squid and cook until the pieces curl. Add the shallot and chilli, stirring. Add the sugar mixture and stir.
Divide among plates and serve.