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Ingredients :
500 g squid
2 cups green peppers (capsicum)
1 teaspoon sugar
1 tablespoon crushed black bean sauce
2 green chilies
2 slices ginger root, peeled
2 scallions
1 tablespoon rice wine
1 tablespoon soy sauce
20 deep-fried shrimp balls
Salt to taste
Oil for deep-frying
Method :
Discard the squid's head, ink bag and soft
backbone. Peel off the squid's skin and make a criss-cross pattern on
the outside. Then cut into slices not
much bigger than a matchbox. Cut the green peppers into
slices roughly the same size as the squid. Finely chop the ginger
root, onion and green chili. Deep-fry the squid for 1
minute, remove and drain. Pour off the excess oil
leaving about 2 tablespoons in the wok. Toss in the ginger root,
onion and chilies followed by green peppers. Add salt and sugar. Stir for a short while
then add the squid together with the crushed black bean sauce,
rice wine or sherry and soy sauce. Cook for about 1 1/2
minutes and blend everything well. Serve with deep-fried
shrimps balls decorating the edge of the plate.
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