Wednesday, June 11, 2014

Cooking Lab - Pan Fried Calamari with XO Sauce

This is a vibrant and spicy calamari stir-fry dish perfect for winter. 

It sizzles, it coils and it is highly delicious.

(c) GMV - Got My Vote!

Who knows XO sauce, garlic flowers and calamari would go so well together? 

This is a good spicy, salty dish that is perfect in chilly nights.


- 200g fresh calamari 
- 1 bunch garlic chive flowers 
- 2 small chili 
- 50g fresh ginger 
- 1 tablespoon XO sauce 
- 1 tablespoon oyster sauce 
- 1 tablespoon soy sauce 
- 1 teaspoon sugar 
- Salt and pepper to season 


1. Wash and clean the calamri.

2. Cut calamari into big pieces. Cut the garlic flowers into long stripes.

3. Blanch the calamari in boiling water for 10 seconds.

4. Remove and set aside.

5. In a fry pan, heat the oil and sauté the ginger slices.

6. Quickly stir in the blanched calamari pieces.

7. Add soy sauce, oyster sauce and chicken powder.

8. Remove and set aside.

9. In the same fry pan, stir fry the garlic flowers for 3 minutes.

10. Add in the calamari and the sauce.

11. Season with XO sauce.

12. Bring the sauce into a boil and turn off the heat.

13. Divid into 6 equal portions.

14. Arrange on 6 entree plates with chili slices, green shallots and a dash of seaweed flakes.

15. Spoon some XO sauce on top.

16. Serve hot with bowls of steaming rice.