Kong poa squid

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
500 g squids

1 teaspoon ginger juice

dash of pepper

1/4 teaspoon salt

1 teaspoon chopped garlic

1 teaspoon bean paste

1 red chili

6 dried chili

2 stalk spring onions

Handful of toasted cashew nuts(optional)


1 1/2 tablepsoon light soy sauce

1 teaspoon thick soy sauce

1 teaspoon oyster sauce

1 teaspoon wine

1 teaspoon sugar

dash of pepper

1 teaspoon corn flour


  • Peel the skins off the squids, remove the intestines and the eyes as well. x
  • Marinate with salt, ginger juice and pepper for at least 15 minutes.
  • Marinate with salt, ginger juice and pepper for at least 15 minutes.
  • Cut the spring onions into 3cm lenghts, half the dried chili and soak in water, slice the red chili and set aside.
  • Combine all the sauce in a bowl and leave a side for later use.
  • Heat oil and add in garlic and bean paste fry till fragrant. Add in dried chili.
  • Stir in squid and red chili. Pour in combined sauce.
  • When mixture boils and thickens, stir in spring onions and cashew nuts . dish out and serve.
  • Squids cannot cook for too long as it will turn rubberise and will be very tough to bite .


Kong Poa Squid, photo 1Kong Poa Squid, photo 2Kong Poa Squid, photo 3


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