Squid and Pepper with Shrimp Ball

China it is called the "Capital city cuisine". The emperors in their era employed the best chefs from all over the China, and through time China has become very famous for its variety and excellent quality.

Chinese cuisine uses meat, fish and vegetables, to create fabulous dishes. The Cantonese uses a large variety of natural ingredients, Peking love to use hot pots, dumplings and they gave us the very famous Peking duck. In Shanghai, the ingredients are braised slowly to create a rich meat and wonderful fish dishes, and in Szechwan chefs enjoy to flavour with vibrant chillies and spices.

Enjoy this recipe, it is very easy to make and has a exciting flavour!

Ingredients

0.5 kg Squid

2 cups Green peppers (capsicum)

1 teaspoon Salt

1 teaspoon Sugar

1 teaspoon Crushed black bean sauce

Green chilies

1 slice Ginger root, peeled

1 spring onion, 1 teaspoon Rice wine or sherry

Soy sauce

20 Deep-fried shrimp balls (also known as prawn crackers)

Oil for deep-frying

Method

1. Discard the soft bone, head and ink bag of the squid.
2. Peel off the skin and make a criss-cross pattern on the outside.
3. Then cut into slices not much bigger than a matchbox.
4. Cut the green peppers into slices roughly the same size as the squid.
5. Finely chop the ginger root, onion and green chili.
6. Deep-fry the squid for 1 minute, remove and drain.
7. Pour off the excess oil leaving about 2 tablespoons in the wok.
8. Toss in the ginger root, onion and chilies followed by green peppers.
9. Add salt and sugar.
10. Stir for a short while then add the squid together with the crushed black bean sauce, rice wine or sherry and soy sauce.
11. Cook for about 1 1/2 minutes and blend everything well.
12. Serve with deep-fried shrimps balls decorating the edge of the plate and some lettuce on the bottom of the plate.
13. Enjoy!

(Source: asianonlinerecipes.com)