Thai Squid with Peppers

Thai Squid with Peppers

This is a very easy Thai recipe. We cooked it with quite small hoods which we sliced into rings. If you buy large ones then cut the hood open so it is a flat sheet. Cut a criss-cross pattern with a sharp knife before cutting it into pieces about 2 by 4cm. This means they curl into an attractive bite-sized piece when cooked (see photo). NB don't overcook squid: it gets very chewy!

Serves 4

  • 500g squid hoods, cut into bite-sized pieces (see above)
  • 1 tbsp vegetable oil
  • 1 green & 1 red pepper, each cut into strips & halved
  • 4 cloves garlic, sliced
  • 125ml water
  • 1 tbsp each of palm or muscavado sugar, fish sauce, sweet chilli sauce, kecap manis or soy sauce, oyster sauce
  • 2-3 small red chillies, chopped (optional)
  • handfull green beans or broccoli, chopped into bite-sized pieces
  • 2-3 spring onions, sliced
  1. Mix the water with the sugar & sauces.
  2. Heat the oil in a large wok and fry the garlic until golden. Add the optional chillies at this stage.
  3. Add the peppers & vegetables and quickly fry for a moment before adding the sauce mix. Cook for a couple of minutes.
  4. Add the squid & cook for about 2 minutes (see above).
  5. Scatter with the spring onions & serve with plain or jasmine rice.

Cook's note:

  • You can use either soy sauce or kecap manis in this recipe. The soy is less sweet so it is up to you what flavour you are going for.

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