Ingredients:
* 400 gm pre-soaked cuttlefish, 2x
* ½ tsp chopped garlic
* 1 egg
* 2 tbsp cornflour
Seasoning:
* 3 tsp vinegar
* 3 tsp tomato sauce
* 1 tsp sugar
* 2 tsp sour plum sauce
* 1 tsp Worcestershire sauce
* Pinch of 5 spice powder
* ¼ cup water
Thickening:
* 1 tsp cornflour solution
Directions:
1. Remove membrane and soft bone of cuttlefish then pat dry. Slash crisscross pattern on surface and dice into 2”, coat with egg fluid follow by cornflour, deep fry till golden brown.
2. Heat up wok with 1 tbsp of oil, stir fry chopped garlic then add in cuttlefish. Stir in seasoning, stir well. Dish up.
* 400 gm pre-soaked cuttlefish, 2x
* ½ tsp chopped garlic
* 1 egg
* 2 tbsp cornflour
Seasoning:
* 3 tsp vinegar
* 3 tsp tomato sauce
* 1 tsp sugar
* 2 tsp sour plum sauce
* 1 tsp Worcestershire sauce
* Pinch of 5 spice powder
* ¼ cup water
Thickening:
* 1 tsp cornflour solution
Directions:
1. Remove membrane and soft bone of cuttlefish then pat dry. Slash crisscross pattern on surface and dice into 2”, coat with egg fluid follow by cornflour, deep fry till golden brown.
2. Heat up wok with 1 tbsp of oil, stir fry chopped garlic then add in cuttlefish. Stir in seasoning, stir well. Dish up.