Serves 1
Directions
- 1Make several shallow slit cuts on both sides of the squids.
- 2Blanch the squid bodies for 1 minute.
- 3Blanch the squid tentacles for 1 minute.
- 4Heat a wok and add unsalted butter.
- 5Add sliced garlic to the melted butter.
- 6Add minced red chili.
- 7Pour in oyster sauce.
- 8Add banana ketchup, brown sugar, and squid broth.
- 9Stir the sauce until combined.
- 10Add cornstarch slurry to thicken the sauce.
- 11Add green bell pepper and red bell pepper.
- 12Season with salt and pepper.
- 13Add the blanched squids to the sauce.
- 14Mix and simmer for 1 to 1 1/2 minutes.
- 15Plate up the squids.
- 16Pour the sauce over the plated squids.
- 17Sprinkle with toasted garlic.
Ingredients
- 1.4 Kgs Squids (cleaned)
- 0.5 Bar Unsalted Butter
- 1 Head Garlic (sliced)
- 1 Red Chili (minced)
- 4 Tbsp Oyster Sauce
- 0.5 Cup Banana Ketchup
- 1 Tbsp Brown Sugar
- 0.5 Cup Squid Broth
- Cornstarch Slurry
- 0.25 Cup Green Bell Pepper
- 0.25 Cup Red Bell Pepper
- Salt
- Pepper
- Toasted Garlic
Equipment
potcolanderwokwooden spoontongs
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