Stir-fried squid with chilli and basil recipe
 Preparing squid is easy if you follow Ken Hom’s simple instructions. Flash-fried with chillies, basil and oyster sauce it makes a fabulous, yet speedy supper. 450g/1lb squid, fresh or frozen (defrosted if frozen)175g/6oz fresh or frozen petit peas1½ tbsp vegetable oil4 tbsp coarsely chopped garlic3 tbsp finely sliced shallots2-3 small red Thai chillies, seeds removed, chopped1 tbsp fish sauce2 tbsp oyster sauce2 tsp sugarhandful fresh Thai or ordinary basil leaves 450g/1lb squid, fresh or frozen (defrosted if frozen) 175g/6oz fresh or frozen petit peas 1½ tbsp vegetable oil 4 tbsp coarsely chopped garlic 3 tbsp finely sliced shallots 2-3 small red Thai chillies, seeds removed, chopped 1 tbsp fish sauce 2 tbsp oyster sauce 2 tsp sugar handful fresh Thai or ordinary basil leaves Method Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Wash the halves thoroughly under cold running water and then pull off and discard the skin. Cut the tentacles from the head, cutting just above the eye. Cut the tentacles from the head, cutting just above the eye. Cut the squid meat into 3.5cm/1½in strips. Cut the squid meat into 3.5cm/1½in strips. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper. Add the squid to the pan and stir-fry for one minute. Add the squid to the pan and stir-fry for one minute. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic. Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic.