Cantonese-style Squid and Potatoes

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.

• 500g (1.1 lb) squid, cleaned and sliced into rings 500g (1.1 lb) squid, cleaned and sliced into rings
• 400g (14 oz) potatoes, peeled and cut into thin strips 400g (14 oz) potatoes, peeled and cut into thin strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon chili flakes (optional) 1/4 teaspoon chili flakes (optional)
• 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

1. 1.
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced squid and stir-fry for 2-3 minutes until it turns opaque. Remove from the wok and set aside.
3. 3.
   In the same wok, add another tablespoon of vegetable oil and heat it up.
4. 4.
   Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
5. 5.
   Add the potato strips and stir-fry for 5-6 minutes until they turn golden brown and crispy.
6. 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.
7. 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.