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Thai dish recipes: stir-fried squid with garlic

Serves: 4 persons

1 lb (500 g) fresh squid

2 tablespoons oil

1/2 cup (100 g) minced garlic

1 teaspoon black peppercorns, crushed

1 teaspoon oyster sauce

1/2 tablespoon soy sauce

1 teaspoon fish sauce

1 teaspoon sugar

Coriader leaves (cilantro) to garnish

1.

Remove the tentacles from the squid and cut out and discard the hard beak portion. Remove the skin from the body of the squid. Betterfly the squid by making a legthwise cut a long the body of the squid. Clean inside and score the flesh by making diagonal criss-cross slits across the surface. This allows the squic to cck very quickly inside without become rubbery. Slice into bite-sized pieces. Dry thoroughly and set aside.

2.

Heat the okl in a wok over meduim heat. Fry the garlic until golden-brown, then add the squid and its tentacles, together with the seasonings. Stir-fry for 3-4 minutes, stirring constantly until the squid turns white or starts to curl. Do not overcook. Serve hot sprinkled with coriander leaves.

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