Squid with Sichuan Pepper Corn Sauce
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| 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 |
|
Trans-fat Free, Low Carb
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.
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