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.
1
Fry cleaned mini-squid in vegetable oil with sugar until caramelized.
- 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.
- Onion: 60 g
- Chili pepper: 50 g
- Ginger: 15 g
- Spring onion: 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.