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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash the soaked squid, pull out the inner cartilage and tentacles, trim the tentacles with scissors, and peel off the purplish-red skin from the squid body.
Watch out
The purplish-red skin on the squid must be peeled off completely, otherwise it will affect the texture and appearance after steaming.
Use a chef's knife to cut diagonal parallel lines on the surface of the squid, then cross-cut to make a diamond pattern.
Watch out
Cut at an angle without slicing all the way through, otherwise it will break apart when steamed.
Bring water to a boil in a wok, add 1 tbsp cooking wine, blanch the sliced squid for 10 seconds until curled and white, then remove and drain.
local_fire_departmenthigh heatWatch out
Blanching must be quick, remove after 10 seconds of boiling, otherwise the squid will shrink and become tough.
In a bowl, add 3 tbsp oil curry, 3 tbsp satay sauce, 1 tbsp sweet sauce, 1 tbsp sesame paste, 0.25 tbsp turmeric powder, 0.5 tsp salt, and 1 tbsp sugar, mix well to form the secret curry sauce.
Watch out
Add slightly more sugar to balance the spicy flavor of the curry, otherwise it will taste too harsh and plain.
Put the drained squid into a large bowl, sprinkle with 1 tbsp cornstarch and mix well, then pour in the curry sauce, 1 tbsp garlic oil, 1 tbsp sesame oil, and 1 tbsp chili oil, mix thoroughly with hands until the squid is fully coated.
Watch out
Cornstarch must be mixed in before adding the sauce, otherwise the moisture on the squid will cause clumping and the sauce won't coat evenly.
Use chopsticks to arrange the marinated squid neatly in a deep plate, placing the squid bodies at the bottom and tentacles on top.
Watch out
Do not pour too much sauce into the plate, otherwise excess water during steaming will dilute the curry flavor.
Be careful of hot steam burning your face and hands when opening the lid.
Place the plate of squid into the wok with boiling water, cover and steam on high heat for 5 minutes until fully cooked, curled, and the sauce thickens.
local_fire_departmenthigh heatWatch out
Steaming time must be strictly controlled within 5 minutes, otherwise the squid texture will become tough and chewy.
Use heat-insulating cloth when moving the freshly steamed hot plate to prevent scalding hands.
Take out the steamed squid, garnish with 10g chopped scallions, 10g chopped cilantro, and 1 sliced red chili before serving.
Watch out
Cilantro and scallions should be sprinkled immediately after removing from heat to release their aroma using residual heat.
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