Fried squid with inoke mushrooms

2 servings

40 minutes

Grilled squid with inoke mushrooms is an exquisite dish of Chinese cuisine that impresses with its balance of flavors and textures. Tender mini-squids caramelized in oil with sugar acquire a light crispness and richness. The spiciness of chili pepper, freshness of celery and green onions, and the pungency of garlic and ginger create a complex aromatic ensemble finished with piquant hoisin sauce and crunchy white sesame seeds. Served on a banana leaf with a garnish of crispy fried inoke mushrooms, this recipe is not only a gastronomic delight but also a true culinary masterpiece perfect for festive tables or dinners with an Eastern touch.

Energy value per serving

• Calories: 915.1
• Proteins: 58.5g
• Fats: 63.5g
• Carbohydrates: 28.8g

Ingredients

• Squid: 230 g
• Onion: 60 g
• Chili pepper: 50 g
• Ginger: 15 g
• Green onions: 40 g
• Celery stalk: 40 g
• Vegetable oil: 120 ml
• Sugar: 30 g
• Sea salt: 2 g
• Hoisin sauce: 50 ml
• White sesame seeds: 5 g

Cooking steps

1. Fry cleaned mini-squid in vegetable oil with sugar until caramelized.

   Required ingredients:

   • Squid: 230 g
   • Vegetable oil: 120 ml
   • Sugar: 30 g

2. Add finely chopped garlic, pepper, ginger root, celery stalk, green onion, chili pepper, and sea salt. Finally, dress with sauce and sprinkle with sesame.

   Required ingredients:

   • Onion: 60 g
   • Chili pepper: 50 g
   • Ginger: 15 g
   • Green onions: 40 g
   • Celery stalk: 40 g
   • Sea salt: 2 g
   • Hoisin sauce: 50 ml
   • White sesame seeds: 5 g

3. Serve on a banana leaf with a garnish of deep-fried mushrooms.