FRIED SQUIDS IN CHILLI VINEGAR SAUCE

Spicy dish yet not too spicy with the addition of vinegar that makes this dish appetisingly good.
Another quick cook dish yet delicious dish from my selected cookbook for this month.
My hubby asked if this is a costly dish because of the soaked dried squids.  I told him, the price is quite reasonable so long as the quality is good.  Some dried squids shrink when blanched but this one doesn't.  They are thick and crunchy.

Recipe adapted from Yum Yum Magazine Issue No. 72 [my selected cookbook for August Cookbook Countdown Event#8]

Ingredients

1 pre-soaked squids

100 gm minced meat

1 tbsp oil

1 tbsp chopped garlic

1 red chilli - cut 

Marinade

1/4 tsp salt, 1 tbsp water, dash of pepper and sesame oil, 1 tsp cornstarch

Seasoning [combined]

2 tbsp good quality chilli sauce

1 tbsp each of black vinegar and light soy sauce

1 tbsp sugar

1/4 tsp salt

1. Score criss cross pattern on surface of the squids and cut into bite size pieces.  Blanch in boiling water for a while.  Dish and drain.
2. Marinate minced meat with marinade.
3. Heat up oil in a non-stick wok, saute chopped garlic until aromatic, then add in minced meat.  Stir fry until fragrant.
4. Add in blanched squids and seasoning.  Stir fry quickly over high heat.  Add in red chilli and spring onions.
5. Dish up, serve immediately.
   
   
   
   
   

This post is linked to Cookbook Countdown #8 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray