Frozen Squid Flowers

Overview

Scored into a fine cross-hatch and cut into neat pieces that curl open into flower shapes the moment they meet heat. The skin and inner membranes are already stripped away, leaving a clean white surface that needs nothing but a quick thaw.

Why You Will Love It

• Pre-scored and pre-cleaned — thaw and cook, nothing to peel or cut
• Curls into an attractive flower shape for an easy, striking plate
• Firm, springy bite that stays tender in a fast, very hot cook
• Mild and clean-tasting, so it takes on whatever sauce you pair it with
• Individually quick-frozen in portions for flexible use

Ways to Enjoy

Stir-fry — blanch 20 to 40 seconds until curled, then toss with chilli, garlic and greens over high heat.
Hot pot — drop into simmering broth and lift out after 30 to 60 seconds.
Pan-sear — dry well, sear 1 to 2 minutes, then finish with pepper-salt.
Spicy braise — add blanched pieces to a chilli sauce and simmer briefly.

Storage

Keep at -18°C or below. Thaw in the refrigerator, drain well and cook promptly. Use within 2 to 3 days of thawing and do not refreeze.