Method
Marinate
Defrost the squid, squeeze out the water, and press dry with kitchen paper. Toss with Shaoxing wine and white pepper, leave for 5 minutes. Pat dry again just before cooking — the drier the better.
Sear
Heat the pan until smoking. Add no oil, or just a very light brush. Place the squid in and don't touch it — let it sear for 30 seconds until the contact side is charred and caramelised. Flip and sear the other side for another 30 seconds. Keep the heat on maximum throughout.
Season and serve
Add the minced garlic and let it sizzle for 10 seconds. Add the soy sauce and sugar, toss to coat, scatter over the spring onion, and get it straight off the heat.
Key Tips
- The pan must be smoking before the squid goes in — too cool and it steams instead of sears
- Don't move it after putting it in the pan — let the crust form before flipping
- Squid releases water; high heat evaporates it instantly, low heat means it sits in liquid
- Total cooking time under 1 minute — get it out fast