Squid with Sichuan Pepper Corn Sauce
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Squid with Sichuan Pepper Corn Sauce
Squid With Sichuan Pepper Co
450 g Squid (approx. 3 pieces)
2 c Stock (or water)
Peppercorn Sauce
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.
Continue to:
Related Recipes:
- Myra's Jewish Chopped Liver
- Tangy Salmon Mousse
- Tofu & Lemon Grass Soup
- Sauerkraut Balls Tom Brown
- Tomato Soup with Pasta
- Polenta Triangles
My Books
