This is one of those amazing Thai stir-fries that is short on ingredients but long on taste. This is devilishly quick to make so have everything ready to go. Don’t you just love cooking like a TV chef?
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, finely chopped
- 1cm piece fresh ginger, finely chopped
- 1-2 bird’s eye chillies, chopped
- 1kg squid, cleaned, gutted, scored and cut into thick strips (see tip)
- 3 tbsp Thai fish sauce
- 1/2 tsp sugar
- Juice of 2 limes
- Bunch of spring onions, trimmed and finely sliced on the diagonal
- A handful of whole fresh Thai basil leaves (you can get Thai basil from Asian food stores but otherwise use tarragon)
Method
- 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.
Nutritional info
Per serving: 278kcals, 9.9g fat (1.6g saturated), 40g protein, 7.6g carbs, 3.6g sugar, 2.8g salt
Chef's tip
1. To prepare squid and cuttlefish, see the tip in our Know How/How To section.
Wine Recommendation
The exotic, lime-drenched, crisp character of New Zealand Sauvignon Blanc is a great match.