Cuisine
Time
1 hr 10 mins mins
Servings
4 people people
• Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
• Add the prepared squid to a pan of boiling water, reduce the heat to a simmer and cook over a low heat for 45 minutes. Remove the squid from the water with a slotted spoon and cool under cold running water, then drain and place in a bowl with the cornflour and mix together well.
• Give the black beans a quick rinse under cold water, then tip them into a small bowl. Finely chop the garlic and ginger and add them to the black beans with a pinch of salt. Lightly crush the ingredients together with the back of a teaspoon.
• Cut the spring onions into rough chunks and the red onion and green chillies into 1cm dice. Mix the sauce ingredients together in a small bowl.
BUILD YOUR WOK CLOCK: place the diced red onion at 12 o’clock, then arrange the spring onions, garlic and bean mixture, chillies, squid and sauce bowl clockwise around the plate.
