Mr Peng’s stuffed baby squid
Both chicken and prawn mince work well as a stuffing for the squid here, though chicken offers a greater contrast in texture after cooking. Try the squid with other sauces too, like sweet and sour sauce or sweet chilli sauce etc.
The punchy Sichuan chilli sauce is essential to Hunan’s cooking, and the Sichuan peppercorns lend their characteristic numbing spice to many of our dishes. You need a lot of oil to make this sauce as it captures the flavours of the chilli and also helps to preserve it. When the sauce settles, you should have a layer of oil on top. If you add too much, you can always use the excess as chilli oil. Continue reading...
