Taiwanese "Three Cup" Squid

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22 likes 11 klips

A Taiwanese homestyle favorite, three cup squid is fun, easy, and tasty. Not sure how to prep squid? There's a step by step guide in this recipe, too.

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Prep Time

50 min

PT50M
Cook Time

10 min

PT10M
Wait Time

--

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Taiwanese "Three Cup" Squid

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

As early as you can (even the day before), soak 4 star anise pods in the 2 tbsp of shaoxing cooking wine. Cover with plastic wrap until ready to use.

As early as you can (even the day before), soak 4 star anise pods in the 2 tbsp of shaoxing cooking wine. Cover with plastic wrap until ready to use.

Step 2

Take one of the 12 whole small squid and cut the tentacles off just before the eye of the squid (any farther and you could potentially the ink sac).

Take one of the 12 whole small squid and cut the tentacles off just before the eye of the squid (any farther and you could potentially the ink sac).

Step 3

Extract the beak (discard) and reserve the tentacles in a clean bowl.

Extract the beak (discard) and reserve the tentacles in a clean bowl.

Step 4

Hold onto the body of the squid firmly and detach the head and guts of the squid (discard).

Hold onto the body of the squid firmly and detach the head and guts of the squid (discard).

Step 5

Again, while holding the squid body firmly, grip onto the transparent feather-shaped internal chitinous structure and pull to extract (discard).

Again, while holding the squid body firmly, grip onto the transparent feather-shaped internal chitinous structure and pull to extract (discard).

Step 6

Clear out remaining innards from the body. Discard any milky white contents. You may optionally keep any translucent squid roe (put in separate bowl).

Clear out remaining innards from the body. Discard any milky white contents. You may optionally keep any translucent squid roe (put in separate bowl).

Step 7

Cut the cleaned squid body into thirds and put into the bowl with the reserved tentacles. Repeat process until you have cleaned all 12 squid.

Cut the cleaned squid body into thirds and put into the bowl with the reserved tentacles.  Repeat process until you have cleaned all 12 squid.

Step 8

Now you have a bowl of 12 squid ready to cook. Set aside while you prep the remaining ingredients. Drain liquid or dab with paper towel occasionally.

Now you have a bowl of 12 squid ready to cook.  Set aside while you prep the remaining ingredients. Drain liquid or dab with paper towel occasionally.

Step 9

Finely chop garlic and onion (or shallot). Core and remove seeds from red jalapeño, then slice. Cut 8 thin slices of ginger. Remove leaves from basil.

Finely chop garlic and onion (or shallot). Core and remove seeds from red jalapeño, then slice. Cut 8 thin slices of ginger. Remove leaves from basil.

Step 10

Add oil to wok and heat until oil starts to shimmer and barely smoke. Stir fry for about a minute until cooked but not overlooked. Transfer to a bowl.

Add oil to wok and heat until oil starts to shimmer and barely smoke. Stir fry for about a minute until cooked but not overlooked. Transfer to a bowl.

Step 11

If you had kept the squid roe, stir fry it now until roe loses its transparency and starts to brown a bit. Transfer to the bowl with the squid.

If you had kept the squid roe, stir fry it now until roe loses its transparency and starts to brown a bit. Transfer to the bowl with the squid.

Step 12

Add more oil to the wok and cook the onion/shallot, ginger, jalapeño, and garlic together for about 20 seconds.

Add more oil to the wok and cook the onion/shallot, ginger, jalapeño, and garlic together for about 20 seconds.

Step 13

Add squid and then immediately add shaoxing wine with star anise, dark soy, light soy, sesame oil, and sugar. Keep stirring for a minute longer.

Add squid and then immediately add shaoxing wine with star anise, dark soy, light soy, sesame oil, and sugar. Keep stirring for a minute longer.

Step 14

Mix the 1 tsp of cornstarch with 1 tbsp of water and add to wok. Stir to combine and thicken. Then turn off heat, add basil leaves, and mix to wilt.

Mix the 1 tsp of cornstarch with 1 tbsp of water and add to wok. Stir to combine and thicken. Then turn off heat, add basil leaves, and mix to wilt.

Step 15

Serve immediately with steamed white rice and other Chinese dishes.

Serve immediately with steamed white rice and other Chinese dishes.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Taiwanese "Three Cup" Squid

Taiwanese "Three Cup" Squid

By jeff

A Taiwanese homestyle favorite, three cup squid is fun, easy, and tasty. Not sure how to prep squid? There's a step by step guide in this recipe, too.

Prep Time

50 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 4

Instructions

As early as you can (even the day before), soak 4 star anise pods in the 2 tbsp of shaoxing cooking wine. Cover with plastic wrap until ready to use.

Step 1

As early as you can (even the day before), soak 4 star anise pods in the 2 tbsp of shaoxing cooking wine. Cover with plastic wrap until ready to use.

Take one of the 12 whole small squid and cut the tentacles off just before the eye of the squid (any farther and you could potentially the ink sac).

Step 2

Take one of the 12 whole small squid and cut the tentacles off just before the eye of the squid (any farther and you could potentially the ink sac).

Extract the beak (discard) and reserve the tentacles in a clean bowl.

Step 3

Extract the beak (discard) and reserve the tentacles in a clean bowl.

Hold onto the body of the squid firmly and detach the head and guts of the squid (discard).

Step 4

Hold onto the body of the squid firmly and detach the head and guts of the squid (discard).

Again, while holding the squid body firmly, grip onto the transparent feather-shaped internal chitinous structure and pull to extract (discard).

Step 5

Again, while holding the squid body firmly, grip onto the transparent feather-shaped internal chitinous structure and pull to extract (discard).

Clear out remaining innards from the body. Discard any milky white contents. You may optionally keep any translucent squid roe (put in separate bowl).

Step 6

Clear out remaining innards from the body. Discard any milky white contents. You may optionally keep any translucent squid roe (put in separate bowl).

Cut the cleaned squid body into thirds and put into the bowl with the reserved tentacles.  Repeat process until you have cleaned all 12 squid.

Step 7

Cut the cleaned squid body into thirds and put into the bowl with the reserved tentacles. Repeat process until you have cleaned all 12 squid.

Now you have a bowl of 12 squid ready to cook.  Set aside while you prep the remaining ingredients. Drain liquid or dab with paper towel occasionally.

Step 8

Now you have a bowl of 12 squid ready to cook. Set aside while you prep the remaining ingredients. Drain liquid or dab with paper towel occasionally.

Finely chop garlic and onion (or shallot). Core and remove seeds from red jalapeño, then slice. Cut 8 thin slices of ginger. Remove leaves from basil.

Step 9

Finely chop garlic and onion (or shallot). Core and remove seeds from red jalapeño, then slice. Cut 8 thin slices of ginger. Remove leaves from basil.

Add oil to wok and heat until oil starts to shimmer and barely smoke. Stir fry for about a minute until cooked but not overlooked. Transfer to a bowl.

Step 10

Add oil to wok and heat until oil starts to shimmer and barely smoke. Stir fry for about a minute until cooked but not overlooked. Transfer to a bowl.

If you had kept the squid roe, stir fry it now until roe loses its transparency and starts to brown a bit. Transfer to the bowl with the squid.

Step 11

If you had kept the squid roe, stir fry it now until roe loses its transparency and starts to brown a bit. Transfer to the bowl with the squid.

Add more oil to the wok and cook the onion/shallot, ginger, jalapeño, and garlic together for about 20 seconds.

Step 12

Add more oil to the wok and cook the onion/shallot, ginger, jalapeño, and garlic together for about 20 seconds.

Add squid and then immediately add shaoxing wine with star anise, dark soy, light soy, sesame oil, and sugar. Keep stirring for a minute longer.

Step 13

Add squid and then immediately add shaoxing wine with star anise, dark soy, light soy, sesame oil, and sugar. Keep stirring for a minute longer.

Mix the 1 tsp of cornstarch with 1 tbsp of water and add to wok. Stir to combine and thicken. Then turn off heat, add basil leaves, and mix to wilt.

Step 14

Mix the 1 tsp of cornstarch with 1 tbsp of water and add to wok. Stir to combine and thicken. Then turn off heat, add basil leaves, and mix to wilt.

Serve immediately with steamed white rice and other Chinese dishes.

Step 15

Serve immediately with steamed white rice and other Chinese dishes.

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