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Ingredients:
200g squid
200g dried cuttlefish, presoaked
1 egg
20g coriander
20g spring onions
20g ginger
50g minced pork
1 litre stock
1/2T salt
1t cornflour
1/4t black pepper
1/4t sesame oil
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Score criss-cross pattern on the body of cuttlefish and squid. Cut
slantwise into finger size strips. Blanch briefly in boiling water,
drain and set aside.
2)Heat 1T oil and saute chopped ginger until fragrant. Add in stock,
squid
and cuttlefish, bring to a boil. Add minced pork, 1/2T salt, 1t
cornflour,
1/4t black pepper, 1/4t sesame oil. Cook until soup thickens. Drizzle
in
beaten egg, stir gently and turn off heat. Pour into serving bowl,
garnish
with chopped coriander and spring onions; serve.
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