Filter +

Szechwan Style Squid

Szechwan Squid (Photo by mswine/flickr)

Szechwan Squid (Photo by mswine/flickr)

Larger sized squid tubes with thick walls are best suited to this dish.

Serves 6.


500 g/1 lb squid
1/2 teaspoon salt
1 egg white, slightly beaten
1 tablespoon peanut oil
2 tablespoons cornflour
1 red capsicum
4 spring onions (scallions)
peanut oil for deep-frying
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon bottled chilli radish
6 tablespoons chicken stock
1/2 teaspoon oriental sesame oil


Prepare squid by scoring the flesh and cutting into pieces. Season with salt, pour over the egg white, oil and 1 1/2 tablespoons of the cornflour and mix well. Cover and chill for about 30minutes. Cut capsicum and spring onions into bite-sized strips.

Heat peanut oil and when moderately hot drop in the squid, stirring to keep pieces separate. In less than a minute they will curl and become white. Either scoop out the squid with a large wire spoon, or pour contents of wok through a metal strainer over a metal bowl. Return wok to heat and in the film of oil that remains stir fry garlic, ginger, capsicum and spring onions for 1 minute. Add chilli radish and toss, then add stock and bring to the boil. Thicken with remaining cornflour mixed with 2 tablespoons cold water. Stir in squid and sesame oil, toss well and serve immediately with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Have something to say about this story? Share your thoughts on Facebook and Twitter.