Squid With Sichuan Pepper Corn Sauce

Recipe Ingredients

450		Squid - (approx. 3 pieces)
2 cups	474ml	Stock - (or water)
		Peppercorn Sauce
1 teaspoon	5ml	Red pepper powder
1 teaspoon	5ml	Brown pepper powder
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	Dark soy sauce
1/2 teaspoon	2.5ml	Light soy sauce
1/2 teaspoon	2.5ml	Red pepper oil
1/2 teaspoon	2.5ml	Sugar
		To prepare and cook

Recipe Instructions

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and flatten out. Make diagonal criss-cross incisions, then cut into 12 bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve quickly, drain, mix with sauce mixture and spoon into serving dish.

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Source:
Susan Feniger and Mary Sue Milliken

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