Stirfry Veggies with Shrimp Paste Squid

2013-09-16 18.07.37 2013-09-16 18.13.34


  • 2 fresh squid, cut up into pieces
  • 1 large head of broccoli, cut up
  • 1 bell pepper (I used orange today), sliced into strips
  • 3 prince mushrooms, cut into slices
  • 2 cloves garlic, minced
  • 2-3 slices ginger
  • 2 stalks green onion, cut into 3-4 pieces each
  • 1 tsp shrimp paste


  • Refer to “How to dissect fresh squid” post on how to prepare the squid and cut up the squid into pieces
  • Fill a medium pot with water (enough to cover the squid). Add in the ginger and green onion. Boil. Then dump in the squid and boil for 10 seconds then drain into a colander . Remove the ginger and green onion from the squid and dump it out. (“cheut sui”/pre-boil to get rid of fishiness and dirty stuff)
  • Fry the veggies in a wok on high heat with 1-2tbsp of oil, add salt to taste. Put the veggies in a plate and set aside.
  • Heat the wok, add some oil, add in the garlic, add in 1 tsp shrimp paste and cook for 1 minute (the shrimp paste will change to a dark purplish colour, indicating it’s cooked)
  • Add in the squid and give it a quick stir until it’s coated (~1min) and hot. Add in one round of soy sauce and stir.
  • Scoop up the squid and place on top of the veggies. Serve.

Serves 4


  • Make sure not to pre-boil or fry the squid for too long, otherwise it will become leathery
  • The squid is cooked when it has curled up