Squid and Pepper with Shrimp Balls Recipe
Ingredients :
0.5 kg 2 cups 1 teaspoon 1 teaspoon 1 tablespoon 2 1 slice 1 1 tablespoon 1 tablespoon 20	Squid Green peppers (capsicum) Salt Sugar Crushed black bean sauce Green chilies Ginger root, peeled Spring onion (sallions) Rice wine or sherry Soy sauce Deep-fried shrimp balls Oil for deep-frying
Method : Discard the soft bone, head and ink bag of the squid. Peel off the skin and make a criss-cross pattern on the outside. Then cut into slices not much bigger than a matchbox. Cut the green peppers into slices roughly the same size as the squid. Finely chop the ginger root, onion and green chili. Deep-fry the squid for 1 minute, remove and drain. Pour off the excess oil leaving about 2 tablespoons in the wok. Toss in the ginger root, onion and chilies followed by green peppers. Add salt and sugar. Stir for a short while then add the squid together with the crushed black bean sauce, rice wine or sherry and soy sauce. Cook for about 1 1/2 minutes and blend everything well. Serve with deep-fried shrimps balls decorating the edge of the plate.