3 squids, 5 cloves of garlic, some ginger, 3 stalks of basils, 2 red chili peppers, 1 stalk of spring onion, 3T sesame oil, 1T rice wine.
4T soy sauce, 2T rice wine, 1T sugar, 1/3 cup of water, 1T sesame oil.
1. Pull the mantle away from tentacles; Cut off the eyes and mouth; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Cut the mantle into sections; Cut the tentacles into sections.
2. Rinse and cut spring onion into sections; Rinse and slice ginger; Peel, rinse and mince garlic; Rinse, seed and mince red chili peppers; Rinse basils.
3. Blanch the squids in boiling water with spring onion, ginger and 1T rice wine for 1 minute; Remove.
4. Heat a wok with 3T sesame oil over a high heat; Stir-fry ginger, garlic and red chili pepper over a low heat till fragrant; Add the squids and seasonings; Cook over a low heat for 5 minutes; Sprinkle with basils. Ready to serve.
It is important to pick up fresh squids with thick flesh because they are less likely to get dry or tough in the cooking process.