This is one of the best dish I ever tried. This dish can be an appetizer or snack and also gets along with some beers and wines :)
The cuttlefish is very crispy and it also had some hint of the spiciness...very yummy !!!!
1 kg (1/2 lb) fresh cuttlefish / squid, cut into pieces and make patterns
1 tbsp shredded fresh ginger
6 dried chilies
For The Sauce:
2 tbsp Worcestershire sauce
3 tbsp tomato sauce/ketchup
2 tbsp chili sauce
1 tbsp Chinese black vinegar
2 tbsp sugar
1 tbsp light soy sauce
1/2 tbsp oyster sauce
5 tbsp water
1. Blanch cuttlefish in boiling water for half minutes. Dish and drain.
2. Heat up oil for deep-frying, put in fresh cuttlefish / squid and deep-fry until dry and crispy**. Dish and drain.
3. Pour the sauce ingredients into the wok and cook
** When frying fresh squid/cuttlefish, lots of heats up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish / squid and drain, add more oil and heat up. Pour in the drained cuttlefish / squid again to deep fry until crunchy. The stove at home with lower flame may need another round of deep frying and this particular dish of cuttlefish / squid is only tasty when is crunchy.