1 1/2 lb fresh squid or 1 lb cleaned frozen squid,thawed
6 oz fresh or frozen petits pois
1 1/2 tbsp vegetable oil
4 tbsps coarsely chopped garlic
3 tbsps finely sliced shallots
2-3 small,fresh red chillies,seeded and chopped
1 tbsp fish sauce
2 tbsps oyster sauce
2 tsp sugar
a handful of fresh basil leaves
1. Pull the head and tentacles of the squid away from the body; the intestines should come away with them. Then pull off the thin,purplish skin.
2. Using a small,sharf knife, slit the body open; remove and discard the transparent bony section. Wash the body throughly under cold running water and cut it into 1 1/2 strips.
3. Slice the tentacles off the head, cutting just above the eye.,also the beak. Discard the head and reserve the tentacles.
4. If you are using fresh peas, blanch them for 3 minutes in boiling salted water, then drain and set aside. if you are using a frozen peas, simply thaw them and set them aside.
5. Heat a wok or large frying pan over a high heat and add the oil. When it is very hot and slightly smoking, add the garlic and stir-fry for 1 minute, until lightly browned. Remove with slotted spoon and drain on kitchen paper.
6. Add the squid strips and tentacles to the wok and stirfry for 1 minute,until beginning to turn opaque
7. Add the shallots,chillies, peas, fish sauce,oyster sauce and sugar and stir-fry for 3 minutes. Toss in the basil and give one last stir. Turn the mixture on to a platter, garnish with the fried garlic and serve at once.
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This post was written by admin on November 27, 2010
