Squid with Sichuan Pepper Corn Sauce
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
squid
|
*
|
| Sauce | |||
| 1 | teaspoon |
red pepper flakes
powder |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
soy sauce, dark
|
|
| ½ | teaspoon |
soy sauce, light
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
squid
|
*
|
| Sauce | |||
| 5 | ml |
red pepper flakes
powder |
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
sesame oil
|
|
| 2.5 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
soy sauce, light
|
|
| 2.5 | ml |
sugar
|
|
Directions
Mix pepper corn sauce ingredients well.
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.
Boil stock (or water) and cook squid until curling. Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.
