Cumin Squid

A bold, aromatic stir-fry with tender squid, toasted cumin, and a spicy-savory glaze—ready in 15 minutes! Perfect with beer or as a fiery appetizer.

Ingredients

For the Squid:

• 1 lb (450g) fresh squid (cleaned, cut into rings/whole tentacles)

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• ½ tsp salt

For the Stir-Fry:

• 2 tbsp vegetable oil

• 1 tbsp cumin seeds (toasted for 30 sec for extra aroma)

• 4-5 dried red chilies (adjust to heat preference)

• 1 onion, thinly sliced

• 1 bell pepper, julienned (optional, for crunch)

For the Sauce:

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• ½ tsp ground cumin

• ½ tsp chili flakes

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 1-inch ginger, grated

Garnish:

• Fresh cilantro

• Toasted sesame seeds

Instructions

1. Prep the Squid

• Marinate squid with Shaoxing wine, cornstarch, and salt for 10 mins.

2. Make the Sauce

• Mix soy sauce, oyster sauce, sugar, ground cumin, chili flakes, and sesame oil in a bowl.

3. Stir-Fry

1. Heat oil in a wok or skillet over high heat. Add cumin seeds and dried chilies; toast until fragrant (~30 sec).

2. Add garlic and ginger; stir 10 sec.

3. Toss in onion and bell pepper; stir-fry 1 min.

4. Add squid and spread in a single layer. Sear 1-2 mins without stirring to get a slight char.

5. Pour sauce over squid; toss vigorously for 1-2 mins until coated and just cooked (avoid overcooking!).

4. Serve

• Garnish with cilantro and sesame seeds.

Tips for Success

🔥 High heat is key—squid cooks fast and toughens if overdone.
🌶 Adjust spice level: Remove chili seeds or add Sichuan peppercorns for numbing heat.
🍺 Pair with: Ice-cold beer or jasmine rice.

Why You’ll Love It

✅ Tender, smoky, and addictive
✅ Faster than takeout
✅ Perfect for BBQ parties or late-night snacks