Wok-seared squid with tomato, leek, dill and ginger
( SERVES 4 )

Listener 22/10/2011

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To prepare the squid, place the tubes on a board with the broad end of each pointing towards you. Working with one tube at a time, insert a knife into it, cutting it open along the right-hand side. Open up the tube and score the surface at a 45º angle, making cuts 1–2cm apart in a criss-cross pattern. Then cut each tube into 8 rectangular pieces.
Heat the oil in a large frying pan or wok until very hot. Add the squid and sauté for 30 seconds.
Add the leek(finely julienned), tomato(roughly chopped), onion(cut in half and sliced), spring onion(finely julienned) and ginger(peeled and julienned). Stir-fry, tossing well for 2 minutes over high heat. You may need to add a little water to keep the dish moist. Stir in the fish sauce, garnish with the chopped dill and serve immediately.