香脆鲜鱿CRISPY FRESH CUTTLEFISH IN SWEET AND SOUR SAUCE

材料:

1kg新鲜鱿鱼切花，切块

1大匙红辣椒丝

1大匙姜丝汁料

2大匙急汁

3大匙蕃茄酱

2大匙辣椒酱

2大匙糖

1大匙生抽

1/2 大匙蚝油

5大匙水

做法:

1，将鱿鱼放入滚水中烫约半分钟，捞起沥干。

2.烧热油锅，放入鱿鱼炸至干脆，捞起沥干油份。

3，将汁料倒入镬煮滚至浓，加入炸脆的鱿鱼，红辣椒丝和姜丝炒匀即可上碟享用。

注：炸鱿鱼时，油要够多及够热，第4次炸得不够脆。可将鲜鱿鱼从油锅捞起，再将油加热，放下鲜鱿再炸，次至够香脆为止。家中的火炉没那么大火，可能需要炸三次才够脆，这道鲜鱿，定要炸得够香脆才好吃。

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**INGREDIENTS: **

1kg fresh cuttlefish, cut into pieces

1 tbsp shredded red chilli

1 tbsp shredded ginger

**SAUCE: **

2 tbsp worcestershire sauce

3 tbsp tomato sauce

2 tbsp chilli sauce

1 tbsp black vinegar

2 tbsp sugar

1 tbsp light soya sauce

1/2 tbsp oyster sauce

5 tbsp water

**METHOD: **

1. Blanch cuttlefish in boiling water for half minute. Dish and drain.

2. Heat up oil for deep frying, put in fresh cuttlefish and deep fry until dry and crispy. Dish and drain.

3. Pour sauce into a wok and cook until thick. Add in fried cuttlefish, shredded red chilli, ginger and mix well. Dish up and serve.

Note: When frying fresh cuttlefish, lots of heat up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish, add more oil and heat up. Pour in the cuttlefish again for deep frying until crunchy. The stove at home with lower fire may need another round of deep-frying. This particular dish of cuttlefish is only tasty when crunchy.