A colorful Asian-style seafood stir-fry.
- Nutrition facts are for one serving.
Peel the skin off of the squid, slice a grid-style pattern into the surface, then cut into bite-size pieces. Devein and shell the shrimps. Combine together, season with (A), lightly cover with the potato starch and then parboil.
Slice the carrot into thin rectangular sticks. Quickly boil the snow peas.
Rehydrate the wood ear mushrooms until soft. Slice the celery into thin rectangular sticks, diagonally slice the long onion and thinly slice up the ginger.
Mix together the ingredients from (B).
Heat the vegetable oil, stir-fry the ginger, long onion, celery, wood ear mushrooms, carrots and snow peas. Add in the shrimps, squid and (4), then quickly stir-fry all ingredients together.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
1. Pull off the tentacles
Taking care not to tear the innards, pull the tentacles and innards away from the body.
2. Remove the quill (cuttlebone)
Pull out the quill or cuttlebone (thin, clear sliver of cartilage) inside of the body. Remove any remaining innards inside of the body by scraping with a knife, then rinse with water and dry off.
3. Remove the wings (ears)
Place your fingers into the wings (or ears) and part attached to the body, from here pull the wings off of the body.
4. Peel off the skin
Starting where you removed the wings, peel off the skin by peeling around and off sideways as opposed to lengthwise. If you use a dry paper towel to grab onto the skin it will not slip in your fingers and peeling off will be easier.
5. Cut open the body
When cutting into rings is not required, cut open the body. To do so, fold over at the part where the wings were attached, lay your knife down sideways inside of the fold and slice open.
6. Prepare the tentacles
Place your knife blade just below the eyes and cut away the tentacles and innards. Place your knife into the cylindrical part and spread the tentacles, remove the hard beak and eyes. Scrape off small suction cups with your knife blade and cut away large ones.
7. Remove the ink sac
To prepare salted squid guts and grilled squid guts, gently pull the ink sac away from the innards.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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