油爆双鲜
Tender shrimp and crispy squid, stir-fried with wok hei for a quick and flavorful seafood dish.
Ingredients
12 items- Shrimp 200g
- Fresh squid 200g
- Green pepper 1/2
- Red pepper 1/2
- Ginger 3 slices
- Garlic 3 cloves
- Spring onion 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Salt To taste
- Cornstarch 1 tsp
Nutrition
Steps （6 steps）
Butterfly shrimp and devein; gently pound to flatten. Score squid inner surface in a crisscross pattern and cut into triangles. Season shrimp and squid with salt, white pepper, cooking wine, and cornstarch; mix well and marinate for 10 minutes.
Deseed peppers and cut into diamond shapes. Slice ginger and garlic. Cut spring onion into sections. In a small bowl, mix 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp cornstarch, and 3 tbsp water to make a sauce.
Heat wok over medium heat, add enough oil (about 500ml). When oil reaches 160°C (six heat), first slide shrimp for 20 seconds until curled and pink. Remove and drain. Then slide squid for 15 seconds until curled and firm. Remove and drain.
Leave about 1 tbsp oil in wok, heat over high heat. Add ginger, garlic, and spring onion; stir-fry for 10 seconds until fragrant. Add peppers and stir-fry for 30 seconds until just cooked.
Turn heat to high, add shrimp and squid back. Pour in the sauce along the side of the wok. Stir-fry rapidly for about 20 seconds until the sauce coats evenly and thickens. Turn off heat.
Transfer to a serving plate, garnish with chopped spring onion. Serve immediately for best taste.
Tips
Do not overcook shrimp and squid during sliding; they will turn tough. Prepare the sauce in advance to reduce stir-frying time.
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