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Sweet chilli squid
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Matt Follas serves fried squid with a sauce made of bird’s eye chillies, garlic, rice vinegar, sugar and fish sauce – great with crunchy fresh vegetables
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Ingredients
For the chilli sauce
- 2 bird's eye chillies
- 1 clove Garlic, finely chopped
- 120 ml rice vinegar, or Mirin
- 200g caster sugar
- 1 tsp Fish Sauce
For the squid
- 2 medium-sized Squid
- dash of Sesame oil
- dash of vegetable oil
- 1 lime, juice only
To serve
- sugar snap peas, trimmed
- frozen soya beans, blanched in boiling water until tender, then drained
- mangetout, trimmed
- purple sprouting broccoli, blanched in boiling water until tender, then drained
- chopped Coriander, to taste
- fine Rice noodles, cooked
Method
1. For the chilli sauce: simmer the chillies, garlic, vinegar and sugar in a pan until it thickens to a light syrup.2. Remove from the pan from the heat and mix in the fish sauce. Set aside.
3. For the squid: pull the tentacles away from the body and cut them into bite-sized pieces. Clean the tentacles and body under cold running water. Slash the body of the squid with a sharp knife diagonally across the surface without cutting through all the meat and then cut into bite-sized rectangles.
4. Heat the vegetable and sesame oil in a pan and fry the squid for no more than 1-2 minutes and then drain off the oil.
5. Add 2 teaspoons of the sweet chilli sauce to the squid pan and mix until the squid is completely coated. Any remaining sauce can be covered and set aside in the fridge for at least 2 days to use for another dish.
6. Squeeze the lime juice over the squid and, once the lime juice has reduced slightly in volume, remove from the heat.
7. To serve, add the vegetables and coriander to the squid and toss everything together until the vegetables and coriander are hot.
8. Serve on a bed of rice noodles.
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