I love squid but I hate cooking squid. There is just too much work when it comes to squid—peeling off the membrane, removing the ink, and so forth.
I had so many “accidents” when the squid ink squirted all over my clothes and face, and it really wasn’t pleasant, and I would smell like a squid no matter how hard I cleaned off the stain.
So, as much as I love squid, I hardly make it at home, unless I really have a serious craving for it.
After the confinement, I have been on a binge of eating seafood, so I bought some squid, took the time to clean them (no accident this time!) and made three-cup squid, or 三杯小卷, a popular Taiwanese recipe that I love. (Check out my three-cup chicken recipe.)
The three-cup squid was fabulous, and I think I really should be making more squid dishes at home. ;)
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Three-Cup Squid (三杯小卷)
Three-Cup Squid - squid, ginger, garlic, sesame oil, soy sauce, rice wine, chili.
- 12 oz cleaned squid cut into pieces
- 6 slices peeled ginger
- 6 cloves garlic skin peeled
- 2 tablespoons sesame oil
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon Shaoxing wine or Chinese rice wine
- 1 1/2 tablespoon dark sweet soy sauce Kecap Manis
- A big bunch of Thai basil leaves
- 1 teaspoon cornstarch + 1 teaspoon water
- 1 red chili deseeded and sliced
Clean the squid thoroughly, cut into pieces, rinse with cold water. Heat up a pot of water and bring it to boil. Blanch the squid for about 20 seconds. Drain and set aside.
Heat up a claypot on high heat and add the sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in squid and do a few quick stirs. Add soy sauce, sweet soy sauce, and Shaoxing wine. Stir the squid to coat well with the sauce. Add basil leaves, stir, dish out and serve immediately.