Wineshark Cooking Class - Stir-fried Shredded Squid with Shrimp Paste and Chives Flower 蝦醬韭菜花炒魷魚絲

Ingredients (for 4):

• Squid - 2 (800 g)
• Oil - 2 tsp + 2 tbsp
• Chives flower - 300 g
• Salt - 1/4 tsp
• Red chili - 2
• Garlic - 2 cloves
• Shrimp paste - 2 tbsp
• Sugar - 1 tbsp full

Procedures:

1. Cut the chives flower to remove about 2-3 cm near the root, and then remove the flower part also for about 2 cm. Peel away the fibers and then cut into sections of 4 cm. 

2. Remove the seeds of the red chili and then cut into strips of 4 cm long.

3. Remove the tentacles from the squid, then peel away the reddish skin. Remove the bone inside and the two wings. Then cut the squid open, remove the fat inside and use salt to wash it clean. 

4. Cut the squid into thin strips.

5. Heat a pot of water to boiling, then turn off the heat and pour in the squid to blanch for a very short period. Then remove and wipe dry.

6. Cut the garlic into strips.

7. Heat the wok to high heat with 2 tsp of oil, and then add the chives flower. Quickly stir-fry and then remove.

8. Heat the wok to low heat with 2 tbsp of oil, and then add the shrimp paste and sugar. Cook until the sugar is fully melted.

9. Add the garlic strips in and mix well.

10. Add the squid in, and turn up the heat to high level. Mix the shrimp paste with the squid to ensure all are coated with the paste.

11. Add the chives flower and red chili. Mix well and then serve.