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Salt 'n' pepper squid & prawns (for steamboat)
Salt 'n' pepper squid & prawns (for steamboat)
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Upgrade your seafood dish by poaching it in flavorful stock for a healthier alternative to deep-frying.
Ingredients:
  • 300g cleaned squid hoods
  • 2 shallots, ends trimmed, thinly sliced
  • 3 tsp Shaoxing rice wine or dry sherry
  • 10.60 gm soy sauce
  • 1/2 tsp Sesame Oil
  • 2.40 gm sea salt flakes
  • 1/2 tsp coarsely ground black pepper
  • Pinch of caster sugar
  • 12 green king prawns, peeled, leaving tails intact, deveined
Instructions:
  • Slice the squid hoods lengthwise from the opening to the tip, then lay them flat with the insides facing up on a clean work surface. Make diagonal cuts to score them, then proceed to cut them into smaller pieces.
  • Mix together shallot, rice wine or dry sherry, soy sauce, oil, salt, pepper, and sugar in a stylish glass or ceramic bowl.
  • Combine the squid and prawns, ensuring they are well coated. Marinate in the refrigerator for 2 hours.
  • Present the squid mixture beautifully on a serving platter.

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