( SERVES 4 )
If preferred, tenderise the squid by marinating with a mashed green kiwifruit for 30 minutes. Pat dry.
|400 g||Squid tubes, cleaned|
|1 Tbsp||Canola oil|
|1 Tbsp||Root ginger, finely chopped|
|1 large||Garlic clove, crushed|
|1 tsp||Diced chilli|
|1 tsp||Curry powder|
- Cut the squid tubes open and, with the point of a sharp knife, score the inside in a close criss-cross pattern. Then cut the squid into 5cm squares.
- Heat the oil in a wok or frying pan over high heat. Add the ginger, garlic, chilli, curry powder and sugar and stir-fry for 30 seconds. Add the squid and stir-fry for 2 minutes, until just cooked. Remove the squid to one side.
- Combine the ingredients for the sauce and stir into the pan, cooking until the mixture thickens, about 1 minute. Return the squid to the pan. Serve immediately.
- Excellent served over steamed beans and spinach leaves that have been drizzled with a tablespoon of sesame oil.
See more of Jan's Asian recipes