Fried Squid with Sriracha Chili Sauce

A fiery and flavourful recipe provided by Chef David Haines of The Press Gang Restaurant and Oyster Bar.

Ingredients Directions

2 cloves garlic, minced

4 tsp sugar

2 tbsp soy seasoning

4 tsp Sriracha chili sauce

300 g squid tubes, cleaned, scored, cut into 2-cm cubes

1 red chili

1¼ cup fresh shiitake mushroom

2/3 cup red onion, julienned

1½ cups carrots, julienned, blanched

4 fresh baby corn, cut in half lengthwise, blanched

3 stalks Chinese broccoli, cleaned, cut in half lengthwise, blanched

Splash of vegetable stock

Corn flour (optional)

1 tsp roasted sesame oil

1/4 cup spring onion, diced

1. Make a marinade by combining the garlic, sugar, soy seasoning and Sriracha chili sauce.

2. Marinate the squid for 1 hour. In a hot pan or wok fry red chili, shiitake mushrooms, onion and carrot until tender.

3. Add the baby corn and Chinese broccoli and cook until reheated. Remove the vegetables.

4. In the same pan, over medium-high heat, add the squid and marinade. Cook until the squid is just done (approximately 2 minutes).

5. Return the vegetables to the pan and add a splash of stock.

6. If you like a thicker sauce, add corn flour mixed with a little water. Just before serving add roasted sesame oil and garnish with spring onion.

7. Serve over noodles.