Chili Lemongrass Squid (辣椒檸檬葉魷魚, Laat6 Ziu1 Ning4 Mung4 Jip6 Jau4 Jyu4)

This recipe was updated on 29 Apr 2015. Some instructions and ingredient quantities were changed.

I bought lemongrass at my local Farmer’s market, which adds a mild lemon flavor to this dish, with dried red chilies adding heat. You have to remove the tough outer layers of the lemongrass and finely slice the tender white portions before cooking. Carving squid, also called pineapple cut squid due to the cross cuts on one surface, can be purchased already cut into pieces at your local Asian market and curl into cylinders when cooked.

Enjoy!

Ingredients

1 lb.	500 g.	Carving squid (魷魚, jau4 jyu4), cut into 2-inch (5 cm.) pieces
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1	1	Red bell pepper (紅椒, hung4 ziu1), cut into 2-inch (5 cm.) pieces
1	1	Green bell pepper (青椒, ceng1 ziu1), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 stalk	1 stalk	Lemongrass (檸檬葉, ning4 mung4 jip6), white portions sliced thinly
4-8	4-8	Dried red chili peppers (指天椒, zi2 tin1 ziu1), cut into ¼-inch (7.5 mm.) pieces
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Carving squid, also called pineapple cut squid, can be purchased already cut into pieces at your local Asian market in the freezer section. Uncarved squid can be substituted if carving squid is not available, in which case the squid needs to be cut into 2-inch (5 cm.) pieces and then scored in a cross-hatch pattern. Thaw the squid overnight in the refrigerator and remove the squid from the refrigerator at least one hour before cooking. Drain and remove as much water from the squid as possible by pressing the squid with your hand. Just before cooking, coat the squid with corn starch.
2. Wash and cut the red and green bell peppers into 2-inch (5 cm.) pieces.
3. Remove and discard the tough outer layers of the lemongrass and finely slice the white portion. Put the lemongrass into a small bowl.
4. Remove any stems from the dried red chili peppers, cut into ¼-inch (7.5 mm.) pieces, and place into the bowl with the lemongrass. The amount of red chili peppers to use in this dish depends upon personal taste, so feel free to reduce or increase the amount.
5. Add ginger crushed in a garlic press into the bowl with the lemongrass. Mix all the ingredients in the bowl together.
6. Prepare and mix the sauce in a small bowl: add the soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil, and then the squid. Quickly stir fry squid, which will curl into a cylinder. Set the squid aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the bowl containing the lemongrass mixture. Stir fry the lemongrass until brown and then add the bell peppers. Stir fry the bell peppers to brown them before adding the squid back into the wok. Mix all the ingredients together.
3. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.