Squid in Black Sauce

Ingredients:
400gm of squid, cleaned
1 stalk of spring onion, separate the white and green portion. Cut into 2" length
5 slices of ginger
half onion, peeled and diced
1 tbsp of chopped garlic
12 dried chilies, soaked in hot water to dehydrate
1 tbsp of chinese cooking wine
4 tbsp of olive oil

Sauce:
1 tbsp of oyster sauce
1 tbsp of light soy sauce
1/2 tsp of dark soy sauce
dashes of white pepper powder

Steps:
1. Cut the squid body into rings. Marinate the squids with chinese cooking wine for 5 minutes.
2. Heat up oil in a wok. Saute onion, chili and ginger till fragrant. Add garlic.

3. Stir in the white portion of spring onions and then the sauce and fry for about 1 min.

4. Stir in squids (squids should not be cooked for more than 3secs or else you will get rubbery squids

5. Cook till the sauce is thickening. Add green portion of spring onion. Dish out and serve hot with steamed rice.

Stir-Fry Prawns in Black Sauce

Ingredients:

10 jumbo prawns
2 tbsp of chopped garlic
3 slices of ginger
1 onion, peeled and diced
2 stalks of spring onion, trim the root, and cut into 4cm length (get the green and white portion separated)
Bird’s eye chili, chopped (adjust the amount based on personal preference of spiciness)
Cooking oil

Seasonings:

1 tbsp of light soy sauce
1 tbsp of dark soy sauce
1 tbsp of oyster sauce
Mix up with 6 tbsp of water

Prawn Marinades:

3 cloves of garlic, peeled and grated
½ thumb-sized of ginger, peeled and grated

Steps:

1. Clean the prawns. Trim the legs. Retain the head and shell. Cut a hole at the back and remove the vein. Rinse under running water.
2.Marinate the prawns with grated garlic and ginger for 30 minutes in the fridge.
3.Heat oil in a wok. Sauté ginger and onion, follow by garlic, white portion of spring onion and bird’s eye chili.
4.Stir in the marinated prawns. Fry for a while. Pour in the seasonings. Stir the prawns to let it coated with sauce.
5.Add the green portion of spring onion to mix well.
6.Off the flame and serve hot.