Singapore-Style Squid

Name: Singapore-Style Squid
Cuisine: China
Ingredients: 1 small Spanish onion, finely sliced; 1 red capsicum (pepper), thickly sliced; 1 teaspoon shrimp paste; 2 small wild green chillies, finely chopped; 1 knob of ginger, peeled and cut into julienne; 8 cloves garlic, finely sliced; 350 g (12 oz) squid, cleaned; 2 tablespoons peanut oil; ½ teaspoon sugar; 1 teaspoon Chinkiang vinegar; ½ teaspoon sea salt; 1 tablespoon kecap manis; 2 teaspoons light soy sauce

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is a combination stir-fry and braise dish. The squid becomes more tender the longer you braise it. Make sure you don’t burn the garlic as it can get quite bitter — I know I usually like to do it the other way round, but this dish is cooked in one go, so we add the garlic with the ginger and squid.

Ingredients

350 g (12 oz) squid, cleaned
2 tablespoons peanut oil

Asia
China
Fish course
Pescatarian

Method

To prepare the squid, cut off the tentacles and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then cut the squid into large squares. Cut the tentacles into 4 cm (1½