Southern
China is famous for its seafood often flavored with ginger. This is a specialty
dish of the Cantonese school of cuisine.
Ingredients
450 g
Fresh squids
600 ml
Boiling water
1 tbsp
Chinese rice wine
1 tsp
Ginger juice ( see tip below : how to make ginger
juice )
-
Vegetable oil for deep frying
-
Spicy salt and pepper
-
Fresh coriander leaves for garnishing.
Method :
Prepare squids by discarding the head and
transparent backbone as well as the ink bag and also peel off the thin skin, then wash the
squids and dry well on a kitchen paper.
Open up the squids and using a sharp knife,
score the inside of the flesh in a criss-cross pattern.
Cut squids into postage-stamp size and marinate
in a bowl with the ginger juice and rice wine for approx. 30 minutes.
In a bowl of boiling water, blanch the squids
for a few seconds. The squids will curl up and the criss-cross pattern will open out.
Remove, drain and dry well.
Heat sufficient oil in a wok for deep-frying.
Quickly but gently lowered the squids pieces into the hot oil for only approx. 15 - 20
seconds or until the pieces starts to turn light golden brown.
Remove quickly and drain .
Sprinkle with spicy salt and pepper and serve
garnished with fresh coriander leaves.
Asian Melting Pot
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How to extract
ginger juice
Mix finely grated
fresh root ginger with an equal quantity of cold water and place
in a piece of damp muslin. Twist tightly to extract the juice.
Alternatively, crush the ginger in a garlic press.
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