Sichuan Style Marinated Cuttlefish
What you’ll need
Ingredients
- 14 oz. cuttlefish
- 1 pc. celtus [grate into thin slices]
- ⅓ oz. fresh Sichuan peppercorn
Seasoning
- 3 ½ oz. Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 oz. Lee Kum Kee Peppercorn Flavored Oil
- 1 oz. Lee Kum Kee's Premium Oyster Sauce
Made with
Lee Kum Kee products
How to make it
Rinse and thinly slice cuttlefish.
Blanch the celtuce for 10 seconds, then submerge in an ice-water bath and set aside.
Blanch cuttlefish slices for no more than 30 seconds.
Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel.
Add the seasonings to the cuttlefish slices; pat-dry with paper towel.
Pre-heat the pan at high heat, stir-fry the cuttlefish slices, then add peppercorn chili oil and stir-fry well. Place the celtuce slices on the side and sprinkle with fresh Sichuan peppercorn.
