The savory and slightly salty flavor is complemented by a hint of curry, creating a refreshingly new taste experience.
A home kitchen usually doesn't have a sizzling iron plate, but some dishes truly require it, the most common being this sizzling iron plate squid. Squid releases a lot of moisture when heated; a thick iron plate stores ample heat, preventing the squid from releasing water too quickly while rapidly evaporating any moisture that does come out, keeping the squid in a "pan-fried" state—richly savory and intensely aromatic with a smoky char that an ordinary wok just can't achieve. So, if you find yourself unable to resist the sizzling squid from street stalls, consider getting an iron plate for home cooking, invite a few friends over, and enjoy the lively feast!
Ingredients
Main Ingredients
Fresh squid, about 300 g (10.5 oz)
Always use fresh or frozen squid, never use rehydrated dried squid.
Additional Ingredients
Onion, garlic, and green and red chili peppers - a small amount of each
Seasonings
10 g light soy sauce
5 g (about 1 teaspoon) oyster sauce
Curry paste 10 g
Instructions
Instructions
Preparation
Step 1: Slice the onion and green/red chili peppers into rings, and slice the garlic (Image 2). Step 2: Remove the innards and eyes from the squid, clean it thoroughly, then cut the body into 0.8 cm (about 1/3 inch) wide rings (Image 3), and cut the squid tentacles into small pieces (Image 4).
*Fresh squid is easier to clean: simply pull the head away from the body, and the attached innards will come out with it; if you feel the head and innards might tear apart, use scissors to snip them apart slightly.
*There is a plastic-like bone inside the squid's belly that needs to be pulled out, and the outer skin should be peeled off. This is also a way to check the squid's freshness: if the skin peels off in one continuous sheet, the squid is very fresh; if it tears apart easily, the freshness is not as good.
*Carefully handle the squid's eyes by cutting open the eye sockets with scissors and gently removing them—avoid squeezing or digging, as they contain black ink that can stain clothing.
*With this method, you don't need to score the squid, because scoring causes it to curl up as soon as it heats, which actually leads to uneven cooking.
Pan-fry until golden brown and cooked through, turning occasionally to ensure even cooking.
Step 2: Heat the iron plate until extremely hot, pour in a small amount of oil and spread it evenly, then place the squid on the iron plate (Image 5). Use a spatula to constantly turn and move the squid to prevent it from burning or sticking (Image 6).
*Heat the iron plate for a longer time until it's extremely hot—just until it starts to lightly smoke—so you won't have to worry about the squid releasing water as it sears.
Step 3: Once the squid begins to shrink, it is about 60-70% cooked. Add the onion, garlic, and green and red chili peppers, and stir-fry to combine (Image 7).
*Onion, garlic, and green and red bell peppers are used to enhance the flavor, but don't add too much or they will release water; no need to add extra salt, as squid itself is naturally salty, and light soy sauce and oyster sauce are sufficient.
Step 4: Add light soy sauce and stir-fry for about 10 seconds until fragrant, then add curry paste and oyster sauce, stir to combine, and remove from heat (Image 8).
*Pour the light soy sauce over the hot squid and sizzling iron plate to fully release its aroma.
*Fresh squid cooks very quickly, so it's better to undercook it by a few seconds than to overcook it by even one second; otherwise, the squid will become tough and chewy. When cooked just right, the squid meat will be incredibly tender and fresh.
Flexible application
Another method is to add cumin and chili, finishing with a handful of cilantro. Remember, as long as you have a good-quality iron plate, squid will always turn out delicious no matter how you cook it!