Thai Spicy Squid Stir-fry
What You Will Need
Ingredients
- 400g squid (tubes and tentacles), tubes scored in a crosshatch pattern
- 200g prawns, shelled
- ½ red capsicum, sliced
- ½ brown onion, sliced
- 2 tbsp minced garlic
- 2 Thai chillies, sliced
- 3 stalks Thai basil, leaves only
- 2 stalks coriander, chopped
- 1 stalk spring onion, chopped
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- ¼ tsp salt
- 1 tbsp cooking oil
Sauce Mix
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1½ tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tsp fish sauce
- 1½ tbsp brown sugar
Made with
Lee Kum Kee products
How to make it
-
Marinate prawns and squid tentacles with some cooking oil and a pinch of salt. Set aside.
Mix all sauce ingredients and set aside.
-
Heat up a wok over medium-high heat with 1 tbsp sesame oil and 1 tbsp oil. Sauté prawns until almost cooked. Remove and set aside.
-
Sear the squid tentacles for 30 seconds. Add the pre-cooked squid tubes and sear for a further 30 seconds. If using uncooked squid tubes, blanch them in boiling water for 30 seconds, then drain and rinse under cold water before searing. Remove from the pan and set aside.
-
Add 1 tbsp sesame oil to the wok. Sauté onion and capsicum for 2 minutes. Add garlic and chillies, cooking for 30 seconds.
-
Lower the heat to low-medium, pour in the sauce and cook for 1 minute.
-
Toss in prawns, squid tubes and tentacles, Thai basil, coriander, and spring onions. Stir for 30 seconds until well combined. Serve hot.