Kung Po Squids 宫保苏东
Prep time
Cook time
Total time
Serves: 2
  • 2 pcs of squids, scalded (refer to steps below)
  • 12 pcs dried chilies
  • 2 tsp szechuan peppercorns
  • 1 tbsp minced garlic
  • 5 slices of ginger

For the Seasoning Sauce (Mix well together) :
  • ¾ tbsp oyster sauce
  • 2 tsp sugar
  • 3 tsp dark soya sauce
  • 2 tbsp cooking oil
  • 50ml water

For the Thickening Solution:
  • 1½ tsp corn flour + 2 tbsp water
  1. Clean the squids well and make criss cross pattern in the interior of the squids before slicing into smaller pieces.
  2. Heat up a pot of water till boiling. Add in the sliced squids and once the squids rolled up, off the heat and drain away the water.
  3. Heat up 2 tbsp of cooking oil in a deep frying pan. Add in the szechuan peppercorns and saute till aromatic. Drain away the peppercorns.
  4. Add in the minced garlic, ginger and dried chilies respectively and stir fried till fragrant.
  5. Add in the squids from Step 2 and the seasoning sauce. Stir briefly to mix well.
  6. Add in the thickening solution and allow the sauce to simmer slightly till it thickens.
  7. Stir well to mix the sauce all over the squids and off the flame.
  8. Garnish as desired and serve hot with rice.
Recipe by Eat What Tonight at https://eatwhattonight.com/2016/10/kung-po-squids/