Typhoon Shelter Cuttlefish
Based on the famous Typhoon Shelter Crab of Hong Kong, here’s a more beginner friendly recipe that gives you a taste of history.
Servings: 2
Ingredients
- 300 g cuttlefish
- Half a head of garlic
- 1 shallot
- 1 small chili pepper
- 4 tbsp neutral oil
- 1 tbsp breadcrumbs
- Scallions for garnish
For the marinade/batter
- 3 tsp corn starch
- 1 tsp Shaoxing wine
Instructions
- Defrost and clean the cuttlefish. Bring a pot of water to boil.
- Blanche cuttlefish for about 30 seconds, then shock them in ice water.
- Drain cuttlefish well, and mix with marinade/batter. Let it sit on the counter.
- Prepare garlic, garnish and other aromatics.
- Heat oil in a pan on medium-low heat. Gently fry minced garlic until lightly golden.
- Remove and reserve fried garlic, but leave the oil in the pan. Turn the heat up to high.
- Add cuttlefish to the pan and stir briefly, about 30 seconds or so.
- Add garlic and other aromatics to the pan, stir fry for another 30 seconds or so.
- Turn off the heat. Add breadcrumbs to the pan, and toast them in the residual heat.
- Plate up, garnish, and serve immediately.