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.
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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