An exotic Thai stir-fry with squid and basil that will really impress dinner party guests. The best plan is to feverishly chop up the ingredients beforehand (there are notes on how to prepare the squid, but don't panic you can buy ready to cook). Mop your brow, put your party frock on and stir-fry like a pro chef.
Serves 4
Ready in 30 minutes
Per serving:
278kcals
9.9g fat (1.6g saturated)
40g protein
7.6g carbs
3.6g sugar
2.8g salt
1. Heat the oil in a wok or wide-bottomed frying pan. As soon as it is smoking hot, add the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the squid pieces. Stir-fry for another 30 seconds, then add the fish sauce, sugar, lime juice and spring onions. Just ‘show’ these last ingredients the heat, then stir a few times and remove from the heat.
2. Stir in the basil leaves and serve. This is great with a mound of slightly sticky rice and something cooling, such as wedges of cucumber.
Preparing squid and cuttlefish
1. Lay the fish on a board. Hold the head in one hand and spread the tentacles out along the board. With squid, remove and discard the two long tentacles.
2. Holding the head and tentacles, pull away from the body bringing the intestines with it. Cut the tentacles off just in front of the eyes. Discard the eyes and intestines. Put the tentacles aside (with cuttlefish, remove the beak – a bit of hard shell – and cut another good bit of meat from around it).
3. A cuttlefish bone looks like a shoehorn: you will find it under a thin membrane that needs to be cut. A squid bone is like a transparent ink quill: you’ll find it at the wide end of the body pouch. Give it a tug to remove it.
4. With either creature, remove and discard the two wing-like fins. Now clean the cavity of the body pouch and wash well to get rid of any grit.
5. Cut the squid or cuttlefish into rings or slices.
© delicious. magazine
The exotic, lime-drenched, crisp character of New Zealand Sauvignon Blanc is a great match.
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