2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Stir-fried squid with black bean


You'll need

  Stir-fried squid 1 kg (about 4) squid, cleaned and tentacles reserved 2 tbsp peanut oil 1 green capsicum, cut into 2cm pieces 1 long red chilli, thinly sliced diagonally Pinch white sugar 1 tsp dark soy sauce 125 ml (½ cup) chicken stock 1 tsp potato flour (see note) 2 green onions, cut into 3cm pieces To serve: sesame oil   Black bean sauce 1 tbsp black beans, rinsed 1 piece dried tangerine skin (see note) 1 clove garlic, crushed 5 cm piece ginger, peeled and finely chopped 1 tsp white sugar 2 tsp Shaoxing wine

Method

  • 01
  • For black bean sauce, combine beans and tangerine skin in a small bowl. Place in a bamboo steamer over a saucepan of boiling water and steam for 10 minutes or until soft. Combine with remaining ingredients in a mortar and, using a pestle, coarsely crush.
  • 02
  • Using a sharp knife, score inside of squid into a diamond pattern and cut into 4cm pieces. Cook squid and tentacles in a saucepan of boiling water for 30 seconds, drain and pat dry with absorbent paper.
  • 03
  • Heat oil in wok over medium-high heat, add black bean sauce and sauté for 30 seconds, add squid, capsicum and chilli and cook, stirring, for 1 minute. Add sugar, soy and stock and bring to the simmer. In a bowl, combine potato flour and ¼ cup water, add to wok and stir until thickened. Add green onion and a few drops of sesame oil, season to taste with sea salt, stir to combine and serve.

Note Potato flour is available from health food stores and Asian supermarkets. Dried tangerine skin is from Asian supermarkets.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Feb 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×