Spicy Squid Recipe

Ingredients : Serves 5

3-4 small

2 sprigs

445 g

1/2 teaspoon

1/4 teaspoon

1 tablespoon

2 tablespoons

Small red chilies, seeded and sliced

Coriander leaves, for garnishing

Fresh squid, cleaned

Minced garlic

Chopped fresh root ginger

Salt

Ground black pepper

Fish sauce

Vegetable oil

Spring onions (Scallion), finely shredded

Method :

Pull head off each squid, discard head and transparent backbone, but reserve tentacles.
Cut open body and score inside of flesh in a criss-cross patttern.
Cut squid into small bite-size pieces.
Blanch squid and tentacles in a saucepan of boiling water for 1 minute only - cooking any longer will toughen squid.
Remove and drain, then dry well on absorbent kitchen paper.
Mix garlic, ginger, salt, pepper and fish sauce in a bowl, add blanched squid and leave to marinate for 25-30 minutes.
Meanwhile, heat oil in a small saucepan until hot but not smoking. Remove pan from heat, add spring onions and chilies and leave to infuse for 15-20 minutes.
Arrange squid with marinade on a serving plate, pour oil with spring onions and chilies all over squid and garnish with coriander sprigs.
Serve cold.