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Salt and pepper calamari
2
1
⁄
4
lbs (1kg) small squid hoods
(also called Calamari)
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1 liter) sunflower oil for
shallow frying
3 limes, quartered
1. Cut squid hoods open, clean and remove innards
from squid hood.
2. Cut shallow diagonal slashes in criss-cross pattern
on the inside.
3. Cut into 2 inch x
3
⁄
4
inch (6cm x 2cm) pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then shallow
fry squid in 3 batches.
7. Drain on paper towels.
Serve with lime wedges and Cilantro leaves.
Sang chy bow
(Chinese lettuce rolls)
2 cups (500g) ground pork
1 egg yolk
4 oz (120g) bamboo shoots, finely sliced
2 oz (60g) water chestnuts, finely diced
3 c
loves garlic, finely diced
4 shitake mushrooms, diced (if fresh are
unavailable dried and reconstituted in water are
suitable)
2 green onions, finely sliced
2 tablespoons (30ml) vegetable oil
Sauce
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 teaspoon (5ml) sesame oil
1 head Iceberg lettuce
1. Combine the ground pork, egg yolk
and vegetables.
2. Heat the wok on high sear setting, add the oil,
then the pork and vegetable mixture and stir fry
until the pork is cooked.Add the sauce ingredients
and cook for one more minute.
3. Place the mixture into prepared lettuce cups
and serve.
6
4-6