| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hong Kong |
Internet |
1 |
Servings |
INGREDIENTS
| 5 |
|
SQUID WITH SICHUAN PEPPER CORN SAUCE |
| 450 |
g |
Squid (approx. 3 pieces) |
| 2 |
|
Cups stock (or water) |
INSTRUCTIONS
PEPPERCORN SAUCE: 1 tsp red pepper powder 1 tsp brown pepper powder 1 tsp
sesame oil
1/2 tsp dark soy sauce
1/2 tsp light soy sauce
1/2 tsp red pepper oil
1/2 tsp sugar
To prepare and cook
1. Mix pepper corn sauce ingredients well.
2. 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.
Posted to MM-Recipes Digest V4 #279 by "Joan M. Topel" <jmtcpa@gate.net> on
Oct 23, 1997
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