Cumin Squid Tentacles with Chili

Squid is very popular on Chinese tables. It appears in barbecue restaurants, hot pot restaurants, and large and small banquets. When I went to banquets as a child, I always hoped that squid would appear on the table as soon as possible. Squid is of course one of my favorite foods. Squid contains various nutrients and its cooking method is also very simple. In the United States, squid is commonly served as calamari, popular in many restaurants. The cumin squid tentacles I will cook today will bring you a whole new experience. 

Ingredients for Cumin Squid Tentacles

• 1 package of squid tentacles (200g) 
• 10 dried Xiao Mi La chilies 
• 4 cloves of garlic 
• 2 sprigs of coriander (cilantro) 
• 1 teaspoon (5 ml) cumin  
• 1 teaspoon (5 ml) Lao gan ma chili oil with black beans 
• 1 teaspoon (5 ml) Oyster Sauce
• .5 teaspoon (3 ml) Light soy sauce
• 2 teaspoons (10 ml) Oil 

Cooking Cumin Squid Tentacles

1. Wash the squid and put it on a plate for later use.
   
2. Finely chop the garlic and coriander. (Note: for hotter spice, chop the dried chili too.)
   
3. Heat the oil in your wok. Then add the dried chili and minced garlic, and stir-fry until they are fragrant. 
   
4. Add the squid tentacles. Then add the light soy sauce and oyster sauce, and stir-fry evenly. Last, add the Laoganma chili oil and the cumin, and stir-fry evenly for 2 minutes. 
   
   
5. Add the chopped coriander and stir-fry for 30 seconds to complete.
   

Notes

• This recipe is not just for squid tentacles, you can use it to cook the other parts of squid. 
• The number of peppers depends on the degree of spiciness you can bear. 

Cumin Squid Tentacles with Chili

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Squid is very popular on Chinese tables. It appears in barbecue restaurants, hot pot restaurants, and large and small banquets. When I went to banquets as a child, I always hoped that squid would appear on the table as soon as possible. Squid is of course one of my favorite foods. Squid contains various nutrients and its cooking method is also very simple. The cumin squid I will cook today will bring you a whole new experience. 

Note: Bay scallops make a good substitute for squid.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Chinese Home Cooking

Servings 2 servings

Calories 64 kcal

Equipment

• wok
• sharp kitchen knife

Ingredients

  

1x2x3x

• 1 package squid tentacles
• 10 xiao mi la (millet) chili peppers
• 4 cloves garlic
• 2 sprigs fresh coriander (cilantro) leaves
• 1 teaspoon cumin, ground
• 1 teaspoon Laoganma chili oil with black bean paste
• 1 teaspoon oyster sauce
• .5 teaspoon light soy sauce 
• 2 teaspoons peanut oil (substitute Canola oil, soybean oil, or lard)

Instructions

 

• Wash the squid and put it on a plate for later use.
  
• Finely chop the garlic and coriander. (Note: for hotter spice, chop the dried chili too.)
  
• Heat the oil in your wok. Then add the dried chili and minced garlic, and stir-fry until they are fragrant. 
  
• Add the squid tentacles. Then add the light soy sauce and oyster sauce, and stir-fry evenly. Last, add the Laoganma chili oil and the cumin, and stir-fry evenly for 2 minutes. 
  
• Add the chopped coriander and stir-fry for 30 seconds to complete.
  

Notes

• This recipe is not just for squid tentacles, you can use it to cook the other parts of squid. 
• The number of peppers depends on the degree of spiciness you can bear. 
• For a delicious substitution, try bay scallops instead of squid.
• Seafood cooks very quickly. Do not overcook.
• Have all your ingredients prepared before starting to cook. The ingredients cook quickly, and burn easily. Have all ingredients ready at hand.

Nutrition

Calories: 64kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 236mgPotassium: 106mgFiber: 1gSugar: 2gVitamin A: 826IUVitamin C: 3mgCalcium: 24mgIron: 1mg

Keyword cilantro, cumin, frying, pan-fry, garlic, laoganma chili oil with black bean, oil, peanut, scallops, Seafood Recipes, soy sauce, light, squid, xiao mi la chili peppers

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