Kong poa squid

Ingredients

• 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)
• Sauce
• 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

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Preparation

• 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 .