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Recipe All American Roasted Spare Ribs

Sichuan Style Marinated Cuttlefish

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    15 mins

Dinner

What you’ll need

Ingredients

  • 14 oz. cuttlefish
  • 1 pc. celtus [grate into thin slices]
  • ⅓ oz. fresh Sichuan peppercorn

Seasoning

  • 3 ½ oz. Lee Kum Kee Seasoned Soy Sauce for Seafood
  • 1 oz. Lee Kum Kee Peppercorn Flavored Oil
  • 1 oz. Lee Kum Kee's Premium Oyster Sauce

Made with
Lee Kum Kee products

Seasoned Soy Sauce For Seafood

Soy Sauces

Seasoned Soy Sauce for Seafood
peppercorn oil

Chili Oils

Peppercorn Flavored Oil
Premium Oyster Sauce, 5 lb (2.27kg)

Oyster Sauces

Premium Oyster Sauce

How to make it

  1. Rinse and thinly slice cuttlefish.
  2. Blanch the celtuce for 10 seconds, then submerge in an ice-water bath and set aside.
  3. Blanch cuttlefish slices for no more than 30 seconds.
  4. Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel.
  5. Add the seasonings to the cuttlefish slices; pat-dry with paper towel.
  6. Pre-heat the pan at high heat, stir-fry the cuttlefish slices, then add peppercorn chili oil and stir-fry well. Place the celtuce slices on the side and sprinkle with fresh Sichuan peppercorn.

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