500 g softened drier cuttlefish
20 g toasted groundnuts
20 g dried chillies
2 slices ginger
2 cloves garlic
1 tsp Szechuan peppercorns
1 tsp each of rice wine, sugar, sesame oil and vinegar
2 tbsps soy sauce
• Remove seeds and section dried chillies. Chop garlic. Score the body of the cuttlefish with criss-criss pattern and cut into pieces. Blanch cuttlefish in boiling water for 20 seconds. Remove and drain.
• Heat 2 tbsps oil in a wok and sauté peppercorn until fragrant. Remove and discard the peppercorns. Add in dried chillies, garlic, ginger and cuttlefish. Stir-fry briefly. Add in Seasoning and cook until the sauce is almost dry. Add in groundnuts and stir well. Dish up and serve.