"Typhoon Shelter" Cuttlefish

Alright, let's make some Typhoon Shelter Cuttlefish! This dish, inspired by the famous Hong Kong crab preparation, will have your tastebuds singing with that sweet, garlicky, and spicy goodness. We're swapping out the crab for the tender, quick-cooking cuttlefish, making it a perfect weeknight indulgence.

Typhoon Shelter Cuttlefish

Yields: 2 servings Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients:

• Cuttlefish:

  • 1 pound fresh cuttlefish, cleaned, tentacles and body separated
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • Vegetable oil, for deep frying

• Typhoon Shelter Mixture:

  • 1/4 cup vegetable oil
  • 6 cloves garlic, minced
  • 2-3 red chilies, finely chopped (adjust to your spice preference)
  • 1/4 cup dried shrimp, rinsed and finely chopped
  • 1/4 cup breadcrumbs (Panko preferred for extra crunch)
  • 2 tablespoons fermented black beans (douchi), rinsed and minced
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon five-spice powder
  • 1 tablespoon chopped scallions, for garnish
  • 1 tablespoon fried garlic, for garnish (optional, but highly recommended!)
  • Fresh cilantro sprigs, for garnish (optional)

Equipment:

• Wok or large skillet
• Deep-fryer or large pot for deep frying
• Paper towels
• Mixing bowls

Instructions:

1. Prepare the Cuttlefish:

   • Slice the cuttlefish body into bite-sized pieces (approximately 1-inch squares). Score the inside of the squares lightly in a crosshatch pattern; this helps it curl beautifully when cooked and improves tenderness.
   • Place the cuttlefish and tentacles in a bowl. Marinate with Shaoxing wine, white pepper, salt, and cornstarch. Mix well to ensure the cuttlefish is evenly coated. Let it rest for at least 10 minutes while you prepare the typhoon shelter mixture.

2. Make the Typhoon Shelter Mixture:

   • In a wok or large skillet, heat 1/4 cup of vegetable oil over medium heat.
   • Add the minced garlic and chopped chilies. Fry until the garlic is fragrant and lightly golden, being careful not to burn it (about 1-2 minutes).
   • Add the chopped dried shrimp and minced fermented black beans. Continue to fry for another 1-2 minutes until fragrant.
   • Stir in the breadcrumbs, sugar, salt, and five-spice powder. Fry, stirring constantly, until the breadcrumbs are golden brown and crispy (about 3-4 minutes). The mixture should be fragrant and slightly dry. Remove from the wok and set aside in a bowl.

3. Fry the Cuttlefish:

   • Heat vegetable oil in a deep-fryer or large pot to 350°F (175°C).
   • Carefully add the marinated cuttlefish to the hot oil in batches to avoid overcrowding. Fry for 1-2 minutes, or until the cuttlefish is opaque and curled. Do not overcook, as it will become tough.
   • Remove the fried cuttlefish with a slotted spoon and drain on paper towels.

4. Combine and Serve:

   • Return the fried cuttlefish to the wok.
   • Add the typhoon shelter mixture to the wok and toss well to coat the cuttlefish evenly. Ensure every piece is covered in that flavorful goodness!
   • Transfer the Typhoon Shelter Cuttlefish to a serving plate.
   • Garnish with chopped scallions, fried garlic (if using), and fresh cilantro sprigs.

5. Serve immediately and enjoy!

Chef's Notes & Tips:

• Cuttlefish Quality: Fresh, high-quality cuttlefish is key. Look for firm, bright, and unblemished cuttlefish.
• Don't Overcook: Cuttlefish cooks very quickly. Overcooking results in a tough, rubbery texture.
• Spice Level: Adjust the amount of chilies to suit your spice tolerance. You can also use chili flakes if you prefer.
• Breadcrumbs: Panko breadcrumbs provide the best crunch, but regular breadcrumbs can be used as a substitute.
• Fermented Black Beans (Douchi): These add a unique umami flavor that is essential to the dish. Look for them at Asian grocery stores. Rinse them well before mincing.
• Serving Suggestions: Serve the Typhoon Shelter Cuttlefish as an appetizer or part of a multi-course meal. It pairs well with steamed rice and a side of stir-fried greens.
• Variations: Feel free to experiment with other seafood, such as shrimp, squid, or soft-shell crab.

Enjoy creating this taste of Hong Kong in your own kitchen! Bon appétit!