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Squid Flowers and Green Peppers
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 Squid flowers are made by scoring the fish with a criss-cross pattern before cutting it into squares or strips. when placed in hot oil, the pieces open up. menu serves 4-5.
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Squid Flowers and Green Peppers
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450 g (1 lb) squid, cleaned and head removed 600 ml (1 pint) vegetable oil 2 slices root ginger, peeled and finely chopped 225 g (8 oz) green peppers, cored, seeded and cut into 4 cm (1 1/2 inch) pieces 1 teaspoon salt 12 tablespoon soy sauce 1 teaspoon wine vinegar freshly ground black pepper 1 teaspoon sesame oil
Preparation time: 20 minutes Cooking time: 10 minutes 2. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds, then remove and drain on paper towels.
3. Pour off all but 1 tablespoon of the oil. Reheat the wok and add
the ginger and green peppers. Stir together for a few seconds and then
add the squid, followed by the salt, soy sauce, vinegar and pepper. Bring
to the boil, sprinkle on the sesame oil and serve.
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