Authentic Asian Sauces
Sichuan Style Marinated Cuttlefish
What you’ll need
Ingredients
- Cuttlefish 400 g
- Laitue Asperge 1 pc [grate into thin slices]
- Fresh Sichuan Peppercorn 5 g
Seasoning
- Lee Kum Kee Seasoned Soy Sauce for Seafood 100 g
- Lee Kum Kee Peppercorn Chilli Oil 25 g
- Lee Kum Kee Premium Oyster Sauce 30 g
Made with
Lee Kum Kee products
How to make it
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Rinse and thinly slice cuttlefish
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Blanch laitue asperge for 10 seconds, then rinse through ice-water and reserve
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Blanch cuttlefish slices for no more than 30 seconds
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Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel
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Add the seasoning with the cuttlefish slices; pat-dry with paper towel
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Pre-heat the pan at high heat, stir-fry the cuttlefish slices, then add peppercorn chilli oil and stir-fry well. Laitue asperge slices on the side and sprinkle with fresh Sichuan peppercorn