Stir-Fried
Squid with Ginger Recipe
 The
abundance of fish around the Gulf of Thailand sustains thriving markets
for the restaurant and hotel trade, and every market naturally features
stalls where delicious, freshly caught seafood is cooked and serve. This
recipe is popular among street traders. Squid needs the minimum of cooking
and tastes great with garlic, lemon and ginger. This dish can also be
prepared with fresh galangal rather than ginger and works well with most
kinds of seafood, including shrimps and scallops.
Ingredients: (Serves 2)
4 ready-prepared baby squid, total weight
about 250 g/9 oz
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
30 ml/2 tablespoons soy sauce
2.5 cm/1 inch piece fresh root ginger,
peeled and finely chopped
Juice of 0.5 lemon
5 ml/1 teaspoon granulated sugar
2 scallions (spring onions), chopped
Method:
Rinse the squid well and pat dry with
kitchen paper. Cut the bodies into rings and halve the tentacles, if
necessary. Heat the oil in a wok or frying pan and cook the garlic until
golden brown, but do not let it burn. Add the squid and stir-fry for 30
seconds over a high heat.
Add the soy sauce, ginger, lemon juice,
sugar and scallions. Stir-fry for a further 30 seconds, then serve.
Happy Cooking,
Carol |
