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Recipe All American Roasted Spare Ribs

Sichuan Style Marinated Cuttlefish

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    15 mins

Dinner

What you’ll need

Ingredients

  • 400 g cuttlefish
  • 1 pc. celtuce [grate into thin slices]
  • 10 g fresh Sichuan peppercorn

Seasoning

  • 100 g Lee Kum Kee Seasoned Soy Sauce for Seafood
  • 30 g Lee Kum Kee Peppercorn Flavoured Oil
  • 30 g Lee Kum Kee Premium Oyster Sauce

Made with
Lee Kum Kee products

SeasonedSoySauceForSeafood 175L 115inCanada

Soy Sauce

Seasoned Soy Sauce for Seafood
Premium Oyster Flavoured Sauce 5lb

Oyster Sauces

Premium Oyster Flavoured Sauce

How to make it

  1. Rinse and thinly slice cuttlefish.
  2. Blanch the celtuce for 10 seconds, then submerge in an ice-water bath and set aside.
  3. Blanch cuttlefish slices for no more than 30 seconds.
  4. Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel.
  5. Add the seasonings to the cuttlefish slices; pat-dry with paper towel.
  6. Pre-heat the pan at high heat, stir-fry the cuttlefish slices, then add peppercorn chili oil and stir-fry well. Place the celtuce slices on the side and sprinkle with fresh Sichuan peppercorn.

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