Squid in spicy sauce

Ingredients for 4 servings:

• 500 g squid(s), small, fresh
• 1 medium onion
• 2 cloves garlic
• 1 red chili
• 2 tbsp vegetable oil
• 1 tsp ginger, finely chopped
• 1 tbsp fish sauce
• 1 tbsp rice wine or sherry
• 1 tbsp oyster sauce
• salt and pepper
• 2 spring onions, chopped
• 1 tbsp coriander greens, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pla Mueg Pad Prik

Tear off the head and arms of the squid, then cut off the tentacles just above the head to keep them in one piece. Skin and gut the fish, removing the transparent keel. Wash thoroughly under running water, drain well, and cut into small square rings. Peel and chop the onions and garlic. Split and deseed the chili, then finely chop. Heat the oil in a wok or frying pan, fry the onions and garlic. Add the chopped ginger and squid and stir-fry for 1/2 minute until they change color. Drizzle the fish sauce and rice wine around the edges of the pan so they cook before they come into contact with the fish—this enhances the flavor. Mix the oyster sauce, chili, salt and pepper, and spring onions into the fish in the pan and stir-fry for 1 minute. Arrange on a platter and serve sprinkled with coriander.