KYLIE KWONG'S STIR-FRIED SQUID WITH GARLIC AND CHILLI
| Ingredients | Serves | Prep Time (Minutes) | Total Time (Minutes) |
|---|---|---|---|
| 13 | 4 | 10 | 20 |
|
INGREDIENTS |
|
|---|---|
|
600g squid, cleaned and scored (ask your fish monger to do this for you) |
2 Tablespoons vegetable oil |
|
2 Tablespoons finely diced ginger |
4 garlic cloves, finely diced |
|
2 large red chillies, finely sliced on the diagonal |
2 Tablespoons of shao hsing wine or dry sherry |
|
2 Tablespoons water |
2 teaspoons white sugar |
|
2 teaspoons sea salt |
9 spring onions finely chopped |
|
2 teaspoons lime juice |
2 limes, halved |
|
2 large red chillies, finely sliced on the diagonal, to garnish |
DIRECTIONS
Heat half the oil in a hot wok until the surface seems to shimmer slightly. Add half the squid and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining oil to the hot wok, toss in the remaining squid and stir-fry for 30 seconds.
Return reserved squid to wok, with ginger, garlic and chilli and stir-fry for 30 seconds, stirring constantly to ensure garlic does not burn. Add shao hsing or sherry, water, sugar and salt and stir-fry for 20 seconds.
Toss in spring onion and stir-fry for a further minute or until squid is just cooked through. Finally, add lime juice and remove from heat.
Arrange squid on a platter, garnish with chilli and serve immediately with lime halves.