31 December 2012,02:30 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Open up the squid tube and scrub off any soft jelly-like substance, then score the inside of the flesh with a fine crisscross pattern, making sure you do not cut all the way through. Cut the squid into pieces that are about 3 x 5 cm (1¼ x 2 inches).
  • Blanch the squid in a saucepan of boiling water for 25-30 seconds -each piece will curl up and the crisscross pattern will open out. hence the name 'squid flower'. Remove and refresh in cold water, then drain and dry well.
  • Heat a wok over high heat, add the oil and swirl to coat the side. Stir-fry the black beans, onion, capsicum, ginger, spring onion and chilli for 1 minute.
  • Add the squid and rice wine, blend well and stir for 1 minute. Sprinkle with the sesame oil.


  • 400 grams squid tubes
  • 3 tablespoons cooking oil
  • 2 tablespoons salted, fermented black beans, rinsed and drained, then mashed
  • 1 small onion, diced
  • 1 small green capsicum (pepper), diced
  • 3-4 small fresh ginger slices
  • 1 spring onion (scallion), cut into short lengths
  • 1 small red chilli, chopped
  • 1 tablespoon Chinese rice wine
  • ½ teaspoon sesame oil

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