Squid with Thai basil
- February 2005
- Serves 4 people
- Ready in 30 minutes
This easy Thai stir-fry recipe for squid is short on ingredients but full of flavour. It makes a light and healthy meal or starter. This recipe also contains instructions on how to prepare squid.
- 9.9g (1.6g saturated)
- 7.6g (3.6g sugar)
- 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)
- 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.
- 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.
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