INGREDIENTS
- 1 medium squid, cleaned, cut into rectangles and scored with a sharp knife See tip 1
- 2 tbsp sunflower oil
- 2 tsp freshly squeezed lemon juice
- 75g small broccoli florets See tip 3
- 50g mange tout, trimmed and halved diagonally
- 6 raw large tiger prawns, peeled and cut in half lengthways
- 1 plump garlic clove, peeled and finely chopped
- Small knob fresh root ginger, peeled and finely chopped
- 2 tsp Thai sweet chilli dipping sauce
- 1 spring onion, trimmed and finely sliced
- Fine sea salt and freshly ground black pepper
METHOD
Toss the squid pieces in 2 tsp of the oil. Heat a non-stick frying pan or wok until very hot. Add the squid and cook for 1-2 minutes until lightly browned and curled, turning occasionally See tip 2. Toss with half the lemon juice and transfer to a plate.
Heat 1 tbsp of the oil and stir-fry the broccoli for 30 seconds. Add the mange tout and stir-fry with the broccoli for 1 minute. Add the prawns and stir fry for about 30 seconds until they are nearly fully pink.
Add the remaining oil with the garlic and ginger. Return the squid to the pan and cook for about 30 seconds. When the prawns are fully pink and squid is hot, season with salt and pepper and toss with the remaining lemon juice and chill sauce. Spoon into a warmed dish and top with sliced spring onion. Serve with noodles or rice.
Recipe tips
Video Tip: Preparing Shellfish
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- Don’t fancy preparing the squid and prawns yourself? Ask your fishmonger to do it for you.
- Always stir fry seafood for a short time as it toughens the longer it’s cooked.
- Cut the vegetables into small even pieces - so they cook quickly and at the same rate.
- Don’t like squid? Use extra prawns instead. If you can’t find raw prawns, use cooked ones.
- Add extra vegetables if you’ve got them handy in the fridge or need to use them up.
Video Tip: Preparing Shellfish
More recipes...