Sichuan Style Marinated Cuttlefish

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

Made with
Lee Kum Kee products

How to make it

Rinse and thinly slice cuttlefish
Blanch laitue asperge for 10 seconds, then rinse through ice-water and reserve
Blanch cuttlefish slices for no more than 30 seconds
Soak the blanched cuttlefish slices into ice-water, drain and pat-dry with paper towel
Add the seasoning with the cuttlefish slices; pat-dry with paper towel
Pre-heat the pan at high heat, stir-fry the cuttlefish slices, then add peppercorn chilli oil and stir-fry well. Laitue asperge slices on the side and sprinkle with fresh Sichuan peppercorn