Terry’s Kitchen

Fried Squid Flowers

The addition of green pepper and black bean sauce to the squid makes a colourful and delicious dish from the Canton region.

Serves 4

350-400g (12-14oz) prepared and cleaned squid See here
1 medium green pepper, cored and deseeded
3-4 tbspns vegetable oil
1 garlic clove, finely chopped
1/4 tsp finely chopped ginger root
2 tsps finely chopped spring onions (scallions)
1/2 tsp salt
2 tbspns crushed black bean sauce (can buy in jars in most supermarkets)
1 tsp Chinese rice wine or dry sherry
A few drops of sesame oil

If ready-prepared squid is not available, prepare as instructed.

1. Open up the squid and score the inside of the flesh in a criss cross pattern.

2. Cut the squid into pieces, about the size of a postage stamp.
Blanch in a bowl of boiling water for a few seconds.
Remove and drain well; dry on kitchen paper.

3. Cut the green pepper into small triangular pieces.
Heat the oil in a wok.
Stir fry the pepper for about 1 minute.
Add the ginger, garlic, spring onion, salt and squid.
Continue stir-frying for another minute.

4. Finally, add the black bean sauce and Chinese rice wine and blend well.
Serve hot, sprinkled with sesame oil.

To Clean the Squid

Clean the squid by first cutting off the head.
Cut off the tentacles and reserve.
Remove the small bone at the base of the tentacles and the transparent backbone, as well as the ink bag.
Peel off the thin skin, then wash and dry well.

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