Squid salad with Taiwanese five-flavour sauce
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 370 g squid tube (clean, wash and cross-cut)
- 140 g broccoli (cut into small florets)
- 6 babycorn (cut into half)
- 6 cherry tomatoes (cut into half)
- 2 tbsp ketchup
- 1 tbsp demerara sugar
- 1 tbsp light soy sauce
- 2 tbsp olive oil
- 1/2 tsp black vinegar
- 1 tsp ginger (finely chop)
- 1 tsp garlic (finely chop)
- 1 tbsp coriander (finely chop)
Instructions
- 1
Mix all the ingredients for five-flavour sauce in a small bowl and leave it aside for at least 30 minutes.
- 2
Boil some water in a saucepan and blanch the broccoli until it’s tender. Take it out from the water and cool down immediately under cold water. Then drain the water. Leave it aside.
- 3
Keep the water from blanched broccoli and blanch the baby corn in the same way. Cool down immediately under cold water then drain the water. Leave it aside.
- 4
Use step 3 water to blanch squid for 30 seconds then cool down immediately under cold water. Then drain the water and leave it aside.
- 5
Place broccoli, baby corn, cherry tomato and squid on a serving plate and you can drizzle the sauce on top or you can just serve the sauce on the side. So people can use the sauce as dipping sauce.