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.
Recipe: (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.
No comments:
Post a Comment