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- Squid with Chilli and Garlic
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PrintSQUID WITH CHILLI AND GARLIC
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the tapered end off each squid tube, and cut open down one side. Open out flat to form a square. Using a sharp knife, score a criss-cross pattern on the inside of the squid. Set aside.
- Cover the noodles with boiling water and leave to stand for 3-5 minutes or according to packet instructions. Drain and keep warm.
- Put the sunflower oil, sesame oil, ginger, chilli and garlic into a wok or large open pan, and cook over a moderate heat until the mixture is fragrant.
- Add the squid and stir-fry for about 5 minutes or until cooked. Remove the squid and keep warm.
- Add the soy sauce, mirin, black bean sauce and sugar to the wok and boil for 2 minutes. Add the coriander; taste and adjust the seasoning.
- Spoon the squid and sauce over the noodles and serve piping hot, garnished with lemon wedges.
INGREDIENTS
- 30 small squid, tentacles discarded
- 150 grams rice vermicelli noodles
- 3 teaspoon sesame oil
- 3 tablespoon grated root ginger
- 2 fresh green chilli, chopped
- 5 garlic cloves, crushed
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 4 tablespoon black bean sauce
- Pinch of sugar
- 2 tablespoon chopped fresh coriander
- Salt and freshly ground black pepper
- Lemon wedges, to serve
7 comments for “Squid with Chilli and Garlic”
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