Kung Pao Squids

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Squids has always been your favourite. Other people (like me, for instance) might love prawns but you choose this rubbery seafood instead. This time, I'm gonna share with you another favourite Chinese cuisine of mine called Kung Pao Squids.

I love Kung Pao regardless whether it's chicken, prawns or squids. Dried chilli & cashew nuts are the mandatory ingredients for this special dish. Both ingredients give a balance to the taste - the hot & sweet taste, that is.

If you noticed, though we've eaten this Kung Pao for a couple million of times already (especially at our favourite Pak Ya's restaurant), this is the very first time I've tried cooking it. Since you & me dont fancy chicken that much, I've decided to make a Kung Pao Squids instead.

Kung Pao Squids
Source : Belle du Chef




Ingredients

600 gm squids
10 - 15 dried chillies, cut into 1.5 in length
100 gm cashew nuts
1 small capsicum, largely diced
2 Holland onion, largely diced
2 in ginger, finely pounded
4 garlics, finely pounded
3 tbsp oyster sauce
2 tbsp chilli sauce


How To

Boil 2 cups of water in a pot, add in squids to blanch. Take out and set aside

Heat up cooking oil & stir fry dried chillies at low heat till turn to dark color (not burn) and fragrant. Take out and set aside.

Use the same oil to saute the ginger & garlic till fragrant.

Add in the onions, capsicum & dried chillies.

Add in all the sauces, stir till mix well.

Add in cuttlefish and stir fry over high heat.

Do not add in any salt / sugar as the sauce is already enuff for the taste.

You can add some cornstarch if the mixture turned out to be too watery.


p/s : I've added 2 tbsp of chilli paste as it looks a bit dull without any chilli in it - plus it gives a spicier taste to it.