Poached Squid with Ginger and Scallion
A classic Cantonese dish, squid is quickly blanched to preserve its natural sweetness, served with a fragrant ginger-scallion soy dip, tender and refreshing.
Ingredients
10 items- Squid 300 g
- Ginger 1 piece (about 30g)
- Spring onion 2 stalks
- Red chili 1
- Soy sauce 2 tablespoons
- White vinegar 1 teaspoon
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Cooking oil 2 tablespoons
- Ice water as needed
Nutrition
Steps （7 steps）
Clean the squid, remove the outer membrane, entrails and cartilage. Score the inner side with a crosshatch pattern (about 2/3 deep), then cut into 5 cm pieces.
Slice half the ginger, julienne the other half. Cut half the spring onion into sections, julienne the rest. Slice red chili into rings. In a small bowl, mix soy sauce, vinegar, sugar and sesame oil until sugar dissolves.
Bring a pot of water with ginger slices and spring onion sections to a rolling boil over high heat. Add the squid pieces and quickly separate with chopsticks. Blanch for 30-40 seconds until they curl and turn white, then drain immediately.
Transfer the squid to ice water for 10-15 seconds to cool rapidly and ensure a crisp texture. Drain well and arrange on a plate.
Drizzle the prepared sauce evenly over the squid. Top with julienned ginger, spring onion and chili rings.
Heat 2 tablespoons of cooking oil in a small pan over high heat until just smoking (about 180°C). Pour the hot oil over the ginger and spring onion to release the aroma.
Optionally garnish with fresh cilantro and serve immediately while hot.
Tips
Score the squid carefully to avoid cutting through; blanch for exactly 30-40 seconds or it will become tough; the ice bath is essential for crispness; heat oil until smoking to fully release the fragrance.
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