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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Squid with Sichuan Pepper Corn Sauce |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Squid with Sichuan Pepper Corn Sauce |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
450 g Squid (approx. 3 pieces)
2 c Stock (or water)
1 ts Red pepper powder
1 ts Brown pepper powder
1 ts Sesame oil
1/2 ts Dark soy sauce
1/2 ts Light soy sauce
1/2 ts Red pepper oil
1/2 ts Sugar
To prepare and cook
1. Mix pepper corn sauce ingredients well.
2. ea 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.
3. Boil stock (or water) and cook squid until curling. Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.
From: "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
From: Stephen Ceideberg; October 26 1992.
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