Stir Fry Chili Squid

5 from 1 vote

This tasty squid recipe was inspired by my time devouring my way through the Singaporean hawker centers recently and I have to say, I absolutely love it. I think you will too.

Course Appetizer, Main Course, Main Dish, Side Dish

Cuisine Asian, Chinese, Singaporean

Keyword Chili Squid, Singaporean Chili Squid, Squid, Stir Fry

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings people

Calories 119kcal

Cost $5

Equipment

Pan / Wok

Ingredients

300 grams Squid just the tubes, cut into rings
2 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
2 cm Ginger grated or microplaned
4 cloves Garlic smashed and rough chopped
1 tbsp Rice Wine Vinegar
1 tbsp Sugar granulated. optional (to mellow out the heat)
2 tbsp Chili Sauce brand or style preference is up to you. I like something with a good amount of heat to it, but you can go mild if you prefer.
1 tbsp Sesame Seeds
1 Shallot optional, garnish

Instructions

In a bowl whisk together the soy sauces, garlic, ginger, vinegar, and chili sauce. Add sugar if you want, I like it for the added richness, but it's entirely optional.
Add the squid rings to the stir fry sauce and mix everything up. Let sit for a few minutes.
Add some neutral oil to a pan or wok and turn the heat to max. When it is extremely hot, tip all the contents of the bowl right into the pan (it will splatter a bit so wear an apron). Stir or toss the pan around for 2 minutes, then remove from the heat. Stir in the sesame seeds and tip pan contents into a large serving dish.
Garnish with some more sesame seeds, thinly sliced shallot, and more chili sauce.

Notes

I like to make this stir fry chili squid as an appetizer and just have people take some to their plate, however you can serve this with some white rice as a main course. Don't throw away the sauce that is leftover either, it makes a great cucumber marinade for a simple vegetable side dish.

Nutrition