12 oz (340g) cleaned squid, cut into pieces
2 tablespoons sesame oil
6 cloves garlic, skin peeled
6 slices peeled ginger
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dark sweet soy sauce
1 1/2 tablespoons shaoxing wine or Chinese rice wine
1 teaspoon cornstarch + 1 teaspoon water
1 red chili, seeded and sliced
1 bunch Thai basil leaves
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, Shaoxing wine and cornstarch mixture. Stir the squid to coat well with the sauce. Add red chili, Thai basil leaves, stir to combine well. Dish out and serve immediately.
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