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 served. This recipe is popular among street traders. This dish is often 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 ½ 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 a further 30 seconds, then serve.
[source from http://www.asianonlinerecipes.com/]
I jigged for squid these last couple months at Steilacoom Pier in WA. State and caught well over 100.
ReplyDeleteI think this easy recipe is the one I've been looking for! Thanks, Salley!!