Squid

Squid cleaned and scored by hand, ready for hot pot, the wok or a thirty-second blanch. The cross-hatch cut curls each piece into a flower as soon as it meets heat.

In this collection

  • Flower-cut squid - evenly sized pieces with a tender, springy bite

Buying tips

  • Cook over the highest heat you have and serve immediately
  • Thirty to forty seconds is enough - longer makes it chewy
  • Pair with garlic, chilli, black bean sauce or a light soy dressing