Asian squid

I enjoyed this squid while traveling to Asia some weeks ago. They are fantastic and easy to be prepared. The sauce is a trial to redo it. Maybe someone correct it in the comments. In such case: thank you very much.

Of course the squid is from Antonio:

The different sauces are from the Asia shop in Olching:


  • 2 squid, calamari can be used as well
  • Ginger
  • Garlic
  • Chilli
  • Coriander
  • 3 spoons Soi sauce
  • 1 spoon fish sauce
  • 2 spoons rice wine (Merin)
  • 1/2 sesam oil
  • 2 teaspoons roasted sesam

Here we go

The squid:

Ginger, garlic and chilly. You will see the amount of ginger in a later photo.

Washing and drying the squid. Cut it in small stripes. Be careful cutting the lower parts. Don’t cut the ink gland.

Cut the garlic and ginger in thin slices. Chop the chilly.

Chop the coriander roughly.

Mix the ingredients for the sauce. If you use too much fish sauce it will become salty.

Stir fry the squid in peanut oil for 4 minutes. Use a paper towel if there is too much water in the pan. Stir again and again.

Add the ginger and the garlic and continue stirring for 2 minutes.

Add the chilly and reduce the heat. Continue for a short time.

Add the sauce, the coriander and the sesame. Simmer for 3-4 minutes.

Ready. You may add it to a salad made of young spinach.

And here the gallery. Click on a picture to see a high resolution.

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