Saturday, May 12, 2007

Recipe of the week

Salt and Pepper Cuttlefish

Serves 2


400g Cuttlefish, cleaned, trimmed and scored
2 tsp salt
2 tsp freshly ground pepper
1/2 tsp Chinese 5-spice powder
1 tsp freshly ground Szechuan peppercorns (from Asian food stores)
Peanut oil
Salad leaves or stir fried vegetables to serve


Cut cuttlefish into chunks roughly 2cm squared.
Heat a dry wok and stir fry salt for about 2 minutes until lightly coloured.
Toss in peppers and spice and then set aside.

Heat a little peanut oil in the same wok and stir fry cuttlefish for 1 minute.

Sprinkle over salt mix and toss for another minute or 2, until cuttlefish is just cooked.

Serve immediately on a bed of salad leaves or vegetables.

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