Wok-seared squid with tomato, leek, dill and ginger
22/10/2011
Serves 4
Ingredients
| 800 g | Squid tubes |
| 3 tbsp | Oil |
| 1 | Leek, small |
| 3 | Roma tomatoes |
| 1 | Onion |
| 3 | Spring onions |
| 1 knob | Root ginger |
| 3 tbsp | Fish sauce |
| 3 tbsp | Fresh dill |
Directions
- 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.
Wine Match
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