11-05-2009, 05:30 AM
From James Peterson's Fish and Shellfish... Definitely worth picking up. I've increased the amount of squid in the recipe to give it a little more substance.
2 lb cleaned squid, cut into rings or scored strips
2 finely chopped garlic cloves
3 tbsp fish sauce
2 in piece of lemongrass, cleaned + finely chopped
2 tbsp peanut or veg oil
2 thai or serrano chilies, seeds removed + finely chopped
2 scallions, with green, finely sliced
3 tbsp fresh mint
3 tbsp fresh cilantro
Mix the garlic + fish sauce, and toss in a bowl with the squid. Marinade in the fridge for ~45 min.
Drain the squid, reserving the sauce.
Heat the lemongrass in the oil in a large saute pan/ wok over high heat. As soon as the lemongrass starts to sizzle (don't let it brown) add all of the squid. stir over high heat for ~ 30 seconds. Add the rest of the ingredients (except the reserved sauce) and stir for 30 seconds more. Pour on the reserved sauce and heat for about 30 seconds, just until you see the sauce start to bubble. Spoon onto hot plates and serve immediately.
Tasty and quick... This recipe is pretty good to do if you have the ingredients and are pressed for time.
2 lb cleaned squid, cut into rings or scored strips
2 finely chopped garlic cloves
3 tbsp fish sauce
2 in piece of lemongrass, cleaned + finely chopped
2 tbsp peanut or veg oil
2 thai or serrano chilies, seeds removed + finely chopped
2 scallions, with green, finely sliced
3 tbsp fresh mint
3 tbsp fresh cilantro
Mix the garlic + fish sauce, and toss in a bowl with the squid. Marinade in the fridge for ~45 min.
Drain the squid, reserving the sauce.
Heat the lemongrass in the oil in a large saute pan/ wok over high heat. As soon as the lemongrass starts to sizzle (don't let it brown) add all of the squid. stir over high heat for ~ 30 seconds. Add the rest of the ingredients (except the reserved sauce) and stir for 30 seconds more. Pour on the reserved sauce and heat for about 30 seconds, just until you see the sauce start to bubble. Spoon onto hot plates and serve immediately.
Tasty and quick... This recipe is pretty good to do if you have the ingredients and are pressed for time.
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