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Ingredients
- squillas - 600g
- red chili - 1
- spring onion - 2 stalks
- five spices salt - 1½ tsp
- water - 1 tbsp
- grated garlic - 1 tsp
- wine - 2 tsp
- ginger - 2 slices
Method
- shred the ginger, trim and
dice the spring onion, seed and slice the red chili.
- Clean the squillas and dry it.
Deep fry in hot oil until cooked. Set aside.
- Heat 1 tbsp oil and stir fry
the red chili, garlic, and ginger.
- Pour the squillas into the wok
and sprinkle with five spices salt and water. Quickly fry over a
high heat.
- Add sesame oil and spring
onion, mix well and serve on a dish.
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