Andy prepared a delicious squid dish last week, and having
arrived home very late and quite exhausted that evening, it was so welcoming.
It was something that we’d seen prepared by Ken Hom on Saturday Morning Kitchen
and being “fish eaters”, had captured
our attention. Andy is a much more meticulous cook than I am so is invariably
the butt of good humoured jesting. I
mean, really, besides Andy and pretentious chefs on TV programmes,
who actually uses prep dishes? But unnecessary washing-up aside, it was a
simple but incredibly tasty dish which will be featuring on our menu again
Stir-fried squid with chilli and basil
Ingredients
450g/1lb squid, fresh or frozen (defrosted if frozen)
175g/6oz fresh or frozen petit peas
1½ tbsp vegetable oil
4 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
2-3 small red Thai chillies, seeds removed, chopped
1 tbsp fish sauce
2 tbsp oyster sauce
2 tsp sugar
handful fresh Thai or ordinary basil leaves
Preparation method
1. Using a small sharp knife, split the squid’s body in half. Remove the
transparent bony section.
2. Wash the halves thoroughly under cold running water and then pull
off and discard the skin.
3. Cut the tentacles from the head, cutting just above the eye.
4. Cut the squid meat into 3.5cm/1½in strips.
5. If you are using fresh peas, blanch them for three minutes in a large
pan of boiling salted water, drain and set aside. If you are using
frozen peas, simply thaw them and set them aside.
6. Heat a wok or large frying-pan over high heat until it is hot. Add the
oil, and when it is very hot and slightly smoking, add the garlic and
stir-fry for one minute, or until lightly browned. Remove with a slotted
spoon and drain on kitchen paper.
7. Add the squid to the pan and stir-fry for one minute.
8. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar
and continue to stir-fry for three minutes.
9. Add the basil and give one last stir. Turn the mixture onto a platter
and garnish with the reserved fried garlic.
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