Pan-Seared Scallion Squid

Ingredients (serves 2–3)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 400 g cleaned squid (tubes and tentacles)
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp white pepper
• 2 tbsp vegetable oil
• 3 scallions, cut into 5 cm pieces (white and green separated)
• 2 cloves garlic, minced
• 1 small red chili, sliced (optional)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp light soy sauce
• 1 tsp sesame oil

Method

1. Prepare the squid
   • Rinse squid; pat dry. Score the tubes in a crosshatch pattern, then slice into 4 cm pieces. Leave tentacles whole.
   • In a bowl toss squid with cornstarch, salt, white pepper, and BBQ tea seasoning until evenly coated.
2. Sear
   • Heat a heavy skillet or wok over high heat until very hot. Add vegetable oil.
   • Shake off excess cornstarch and lay squid pieces in a single layer. Sear 45–60 seconds per side until just opaque and edges curl. Remove to a plate.
3. Aromatics & finish
   • In the same pan add white parts of scallions, garlic, and chili. Stir-fry 30 seconds until fragrant.
   • Return squid; splash in Shaoxing wine. Toss quickly, then add soy sauce and sesame oil.
   • Add green scallion pieces, give one final toss, and remove from heat.
4. Serve
   • Transfer to a warm platter. Serve immediately with steamed rice and a squeeze of lime if desired.

Chef’s Notes