Ingredients
- 500 g squid
- ABC Sweet soy sauce kecap manis
- Sichuan chili pepper
- 2 cloves of garlic
- Salt and pepper, to taste
- Olive oil for frying
- spring onion
- half white onion
- 1 tsp paprika
- 1 tsp sugar
- sesame oil
- sliced chilis
- Vinegar
Method
- Clean the calamari (if not already cleaned) by removing the head, tentacles, and cartilage then slice the body as per your preference.
- Pat the calamari dry with paper towels to remove excess moisture. This helps the coating stick and ensures a crispy texture when frying.
- In a large wok or frying pan, heat the olive oil over medium-high heat. Add the sliced onion in a pan. Stir-fry for about 2 minutes until they begin to soften.
- Add the minced garlic and chopped Sichuan chili pepper and cook for another 30 seconds until fragrant.
- Add the squid to the pan and stir-fry for 2-3 minutes. Squid cooks quickly, so don't overcook, or it will become rubbery.
- In a small bowl, mix the ABC Sweet soy sauce kecap manis, vinegar, and sugar. Pour the mixture over the squid. Stir everything together to coat the squid evenly.
- Season with salt and pepper to taste. Add the sesame oil to the pan. Stir for another 1-2 minutes to combine and heat through.
- Garnish with fresh spring onion with sliced chilis and serve it.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
