Dave D wrote:
> It's been a bit quiet here of late but here goes.
> I was at my local Chinese shop in Kingston Road, ****tsmouth yesterday.
They
> have changed hands in the last year and the new proprietors are
extremely
> pleasant and friendly. In their freezer cabinet I found a kilo packet
of
> frozen baby cuttlefish. They have been cleaned and look much like the
> frozen squid I get at Waitrose but slightly more rounded. The girl in
the
> shop suggested stir frying them with satay or black bean sauce. I am
> thinking of deep frying them with a crispy coating. Are baby cuttlefish
> used in Chinese cuisine as I can see no recipes for them in my books?
>
> Regards.
> Dave Dew
Hi Dave,
Just caught onto your post as I've not been here for a while.
I came across these before and they look like baby octopus? Anyway,
they need to be slow cooked or can get quite chewy. I use to let them
poach in an aromatic broth - quite similar to the one used for the
crispy ducks. It's quite a chore to make the broth from scratch; you
can get the bottle variety from LKK at the local supermarket called
"Marinade Sauce" , add some water, few cloves of garlic and ginger and
****aohing, bring top boil and put the octopus in, simmer for around
40-50 minutes. Drain and eat at room temperature.
HTH,
Chef!
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