4 December 2011

WOK SEARED SQUID WITH TOMATO, LEEK, DILL AND GINGER

• 800 grams squid tubes
• 3 tbsp oil
• 1 small leek, finely julienned
• 3 medium fresh Roma tomatoes, roughly chopped
• 1 brown onion, half moon sliced
• 3 spring onions, finely julienned
• 1 large thumb of ginger, peeled and julienned
• 3 tbsps fish sauce
• 3 tbsps chopped fresh dill

To prepare the squid, place the defrosted tubes on a board in front of you with the broad end towards you and the tapered end away. Insert a knife into the tube and cut open along the right hand side. Open up the tube and score on at 45 degree angle, making cuts 1-2 cm apart in a criss-cross pattern. Then cut each tube into 8 rectangular pieces. Heat the oil in large frypan or wok until very hot. Add squid and sauté for 30 seconds. Add leek, tomato, onion, spring onion and ginger. Stir fry, tossing well for 2 minutes over high heat. You may need to add a few tablespoons of water to keep the dish moist. Stir in fish sauce, garnish with dill and serve immediately. Serves 4. Wine match: chardonnay