Method
Prep the cuttlefish
Rinse the defrosted cuttlefish. Don't squeeze out the roe — keep each one whole, the roe is the best part. Pat thoroughly dry with kitchen paper, then toss with Shaoxing wine and white pepper. Leave for 5 minutes. Pat dry again just before cooking.
Build the chilli oil base
Heat the wok until smoking. Add oil, then add the doubanjiang, minced garlic, ginger, and chilli. Stir-fry over medium heat for about 1 minute until the oil turns red and fragrant.
Stir-fry
Crank the heat to maximum. Add the cuttlefish and soy sauce and stir-fry hard. The moment the cuttlefish turns opaque and curls up, scatter over the spring onion, toss twice, and get it off the heat.
Total time in the wok: under 2 minutes.
Key Tips
- Keep them whole — don't remove the roe; it has a rich, creamy texture that makes the dish
- High heat throughout: cuttlefish releases water; low heat means it poaches and stays fishy
- 2 minutes max: overcooked cuttlefish turns rubbery and the roe falls apart
- Doubanjiang is salty — taste before adding any extra salt