Vancouver's best-kept restaurant secrets

Sequoia Grill Wok Squid

Used with permission from the new cookbook Orgasmic Appetizers by Shari Darling

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Sequoia Grill Wok Squid. Serves 4–6 3 cups 750 mL fresh or frozen squid (tubes only) 2 eggs cornstarch (as needed) 1/4 cup 50 mL minced white onion 1 jalapeño pepper, cored and minced peanut oil (for deep frying) 1/2 tsp 2 mL Vietnamese garlic chili paste* 1 Tbsp 15 mL sesame oil 2 tsp 10 mL white sesame seeds 2 Tbsp 25 mL black sesame seeds sea salt to taste green onions (for garnish) 1 English cucumber, sliced (for garnish) *You can substitute Chinese garlic chili paste; it’s available at Asian supermarkets.

• Butterfly the squid tubes to open them, lay them flat and scrape them inside to get them clean.
• Score the inside edges with diagonal cuts.
• Slice the squid into strips about ½ x 1½ inches (1 x 4 cm).
• Whisk the eggs with equal parts water; toss the squid with the mixture.
• Toss the squid in cornstarch to coat it.
• Mix together the minced onions, jalapeño and chili sauce.
• Fill a large deep pot or deep-fryer with oil. Let the oil heat to 365°F (185°C).
• Fry the squid about 2 minutes or until lightly golden. Drain it on paper towel.
• In a small skillet over medium heat, mix the chili mixture with the sesame oil.
• Saute it for 2 minutes or until it’s heated through.
• Add the cooked squid and toss it in the chili mixture.
• Add the sesame seeds and a little salt and toss.
• Heap the warm squid on a platter and sprinkle it with the green onion and cucumber.

BUILDING BLOCKS:

The predominant building block is heat and spice due to the chili paste.

An off-dry white has the sweetness to offset the heat and spice.

FLAVORS:

Choose an off-dry white with citrus flavors to harmonize with the flavor of the squid.

While working in Vancouver, I dined with four women at the Sequoia Grill at the Teahouse in Stanley Park, Vancouver.We shared the Wok Squid appetizer, pairing it with an off-dry white wine. All four of us moaned in delight.

I asked to speak with Chef Michael Knowlson. Chef Michael is a generous soul and willingly gave me this recipe to share with you. He is part of a new breed of European chefs who have crossed the Atlantic in search of challenging new environments and ingredients indigenous to Canada’s West Coast.

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