|
450 g
1/2
teaspoon
1/2
teaspoon
1
tablespoon
2
tablespoons
2
3-4
|
fresh
squid, cleaned
minced
garlic
chopped
fresh root ginger
fish sauce
vegetable
oil
spring
onions, finely shredded
small red
chilies, seeded and sliced
coriander
sprigs, to garnish
salt
freshly
ground black pepper |
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 pattern.
- Cut squid into small pieces about
2.5 x 4 cm.
- Blanch squid and tentacles in a
saucepan of boiling water for 1 minute only - cooking for any longer
will toughen squid.
- Remove and drain, then dry well on
absorbent kitchen paper.
- Mix garlic, ginger, salt, pepper
and dish 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 firm 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.
Serves 4-6
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