Sichuan Style Marinated Cuttlefish
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
How to make it
-
Rinse and thinly slice cuttlefish.
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Blanch the celtuce for 10 seconds, then submerge in an ice-water bath and set aside.
-
Blanch cuttlefish slices for no more than 30 seconds.
-
Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel.
-
Add the seasonings to 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 chili oil and stir-fry well. Place the celtuce slices on the side and sprinkle with fresh Sichuan peppercorn.
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