Recipe
Cantonese-style Squid and Potatoes
Savory Squid and Potatoes Stir-fry: A Cantonese Delight
4.5 out of 5
Indulge in the flavors of Cantonese cuisine with this delectable recipe for Squid and Potatoes. This stir-fry combines tender squid, crispy potatoes, and a harmonious blend of Cantonese spices, resulting in a dish that is both satisfying and full of aromatic goodness.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Low calorie
Allergens
Shellfish (squid)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
In the original Italian dish, Totani e patate, the squid and potatoes are typically cooked together in a tomato-based sauce. However, in this Cantonese adaptation, the squid and potatoes are stir-fried separately and then combined with a blend of Cantonese spices. This creates a distinct flavor profile that is characteristic of Cantonese cuisine, with a focus on umami flavors and a delicate balance of textures. We alse have the original recipe for Totani e patate, so you can check it out.
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500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
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400g (14 oz) potatoes, peeled and cut into thin strips 400g (14 oz) potatoes, peeled and cut into thin strips
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 teaspoon sugar 1 teaspoon sugar
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1/2 teaspoon white pepper 1/2 teaspoon white pepper
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1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
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Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 8g (1g saturated)
- Carbohydrates: 25g (2g sugars)
- Protein: 20g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
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2.Add the sliced squid and stir-fry for 2-3 minutes until it turns opaque. Remove from the wok and set aside.
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3.In the same wok, add another tablespoon of vegetable oil and heat it up.
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4.Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
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5.Add the potato strips and stir-fry for 5-6 minutes until they turn golden brown and crispy.
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6.Return the cooked squid to the wok and add soy sauce, oyster sauce, sugar, white pepper, and chili flakes (if using). Stir-fry for another 2-3 minutes until the flavors are well combined.
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7.Garnish with chopped spring onions and serve hot.
Treat your ingredients with care...
- Squid — Make sure to clean the squid thoroughly by removing the innards and the transparent cartilage. You can ask your fishmonger to clean it for you if needed.
- Potatoes — To achieve a crispy texture, it's important to cut the potatoes into thin strips. Soaking them in cold water for a few minutes before stir-frying can also help remove excess starch.
Tips & Tricks
- For a spicier version, increase the amount of chili flakes or add fresh chopped chili peppers.
- You can add other vegetables such as bell peppers or snow peas to enhance the dish's nutritional value and add more color.
- Serve the stir-fry with steamed rice or noodles for a complete meal.
- If you prefer a milder flavor, reduce the amount of soy sauce and oyster sauce.
- To save time, you can pre-cut the squid and potatoes in advance and store them in the refrigerator until ready to use.
Serving advice
Cantonese-style Squid and Potatoes is best served hot as a main course. It pairs well with steamed rice or noodles. Garnish with chopped spring onions for added freshness and color.
Presentation advice
To enhance the presentation, arrange the stir-fried squid and potatoes on a serving platter and sprinkle with additional chopped spring onions. The vibrant colors of the dish will make it visually appealing.
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