| This recipe is one of the specialties of
the Cantonese school of cuisine. Southern China is famous for its
seafood, often flavored with ginger. |
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Ingredients
-
squid - 1lb
-
vegetable oil
-
ginger juice - 1 tsp
-
water - 2 1/2 cup, boiling
-
Chinese rice wine - 1 tbsp
-
spicy salt and pepper
-
fresh coriander leaves - to garnish
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Method
-
Clean the squid, discarding the
head, transparent backbone, and the ink bag. Peel off the thin
skin, wash the squid and dry well.
-
Open up the squid and score the
inside of the flesh in a criss-cross pattern.
-
Cut the squid into pieces,
marinate with rice wine and ginger juice for 25-30 minutes.
-
Blanch the squid in boiling water
for few seconds (the squid will curl up and the criss-cross
pattern will open out). Remove and drain well.
-
Heat sufficient oil, deep fry the
squid for 15-20 seconds, remove quickly and drain.
-
Sprinkle with spicy salt and
pepper and serve garnished with fresh coriander leaves. Serves
4.
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