cumin squid

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Introduction:

Fragrant, spicy, and packed with umami, Cumin Squid is a savory stir-fry that delivers layers of flavor in every bite. Tender squid is flash-cooked with aromatic cumin, garlic, and chilies, creating a dish that’s bold and satisfying without being heavy. It’s a popular item in Asian fusion and coastal cuisines, often enjoyed with rice, noodles, or on its own as an appetizer.

Origin:

Cumin Squid draws influence from Chinese Xinjiang cuisine — known for its heavy use of cumin and chili in stir-fried meats — and Southeast Asian coastal regions where squid is a staple. By blending these culinary traditions, the dish offers a smoky, spicy, and aromatic experience, ideal for seafood lovers looking for something beyond the usual fried calamari.

Ingredients (Serves 2–3):

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Main Ingredients:

  • 500g (1 lb) squid, cleaned and cut into rings or strips
  • 2 tablespoons vegetable oil
  • 1 tablespoon cumin seeds (lightly crushed)
  • 1 teaspoon ground cumin
  • 3–4 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 bell pepper, sliced (optional for color)
  • 1–2 fresh red or green chilies, sliced (adjust to taste)
  • 1 tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ teaspoon sugar
  • Salt to taste
  • Freshly ground black pepper
  • Fresh cilantro or scallions, for garnish
  • Juice of ½ lime or lemon (optional)

Optional Add-Ins:

  • 1 tsp Sichuan peppercorns (for numbing heat)
  • A handful of bean sprouts (added at the end for crunch)
  • Crushed chili flakes or chili oil for extra heat
  • Thinly sliced celery or green beans for crunch

Instructions:

Step 1 – Prep the Squid:

  1. Clean the squid thoroughly, removing the beak and cartilage. Slice into rings or thin strips.
  2. Pat dry with paper towels — this helps prevent excess water during cooking.

Step 2 – Cook the Aromatics:

  1. Heat oil in a wok or large skillet over medium-high heat.
  2. Add cumin seeds and let them sizzle for 10–15 seconds until fragrant.
  3. Add garlic, sliced onions, and fresh chilies. Stir-fry until slightly golden and softened, about 2 minutes.

Step 3 – Stir-Fry the Squid:

  1. Increase heat to high and add squid to the pan.
  2. Stir-fry quickly for 2–3 minutes until the squid turns opaque and curls up.
  3. Add bell peppers (if using), ground cumin, soy sauces, sugar, salt, and pepper. Toss everything to coat evenly.

Step 4 – Finish & Serve:

  1. Stir in fresh herbs and squeeze a bit of lime or lemon juice if desired.
  2. Serve hot, garnished with chopped cilantro or green onions.

Tips for Success:

  • Do not overcook the squid — it only needs 2–3 minutes. Overcooked squid becomes rubbery.
  • Dry the squid well before cooking to ensure a good sear and prevent steaming.
  • Toast cumin seeds lightly before use to bring out their smoky aroma.
  • Use a very hot pan — stir-frying at high heat gives that authentic “wok hei” flavor.

Serving Recommendations:

  • Serve with:
    • Steamed jasmine rice
    • Stir-fried noodles
    • Lettuce cups (for low-carb option)
    • As a spicy seafood appetizer with dipping sauce
  • Pair with:
    • A cold lager or citrusy sparkling water
    • Pickled vegetables or a cucumber salad for balance

Nutrition (Per Serving – Approximate):

  • Calories: 210
  • Protein: 30g
  • Fat: 10g
  • Carbohydrates: 7g
  • Sugar: 2g
  • Fiber: 1g
  • Sodium: 450mg

Note: Nutritional values may vary depending on added vegetables and serving size.

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