i "caught" this sea monster yesterday. i'd never seen it like this before! it was more than a foot long, not counting the tentacles, it was 2 lbs., and it scared #2 son ("is it alive, mom? will you be alright cooking that?") but it made a fine large platter of squid in shrimp sauce.
in some Chinese restaurants it will be brought out to your table and poured ceremoniously on to a sizzling hot cast iron plate.
3 2-in pieces of ginger, peeled and sliced
1 large red onion, cut in half lengthwise then sliced thinly
about a tbsp. of fine shrimp sauce (i used Lee Kum Kee)
2 to 3 tsps. of Shao Hsing rice wine
a splash of broth or water
1 & 1/2 lbs. of squid, rinsed, peeled, tentacles removed, cut into squares and scored lightly
2 stalks green onions, cut into 2 inch slivers
heat wok over medium high heat. add about 2 tbsps. of peanut oil, stir fry ginger unti fragrant. add sliced red onions and saute until translucent. add squid and stir fry over high heat until it curls and firms up, then add the rest of the ingredients. adjust seasoning, and add freshly ground black pepper.
squid in shrimp sauce
