Stir Fried Squid
|Squid||1 1⁄4 Pound (450 To 550 Gram)|
|Spring onions||1⁄4 Bunch (25 gm) (Small Bunch)|
|Celery sticks||3 , sliced|
|Sunflower oil||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Lemon juice||1 Teaspoon (Leveled)|
|Parsley||1 Tablespoon (For Garnish)|
|Lemon wedges||4 (For Garnish)|
Squid is almost better known by the Italian name of calamares; it is now much more readily available in fishmongers.
You may find that it is sold ready prepared and cut into rings, but if this is not done, then prepare as follows.
First wash the squid.
Pull back the top of the body pouch and remove the pen.
This is shaped like a quill and it should be pulled carefully away from the flesh.
Discard the pen, together with the head and ink sac, which is not needed in this recipe.
Wash and skin the body and the tentacles.
Discard the mouth of the squid at the base of the tentacles.
Finely chop the tentacles and cut the body of the fish into rings.
Deseed the peppers and cut into narrow strips.
Cut the spring onions into small lengths.
Heat the oils in a wok or frying pan, add the peppers, spring onions and celery and stir fry for 2 or 3 minutes.
Add the squid and continue stir frying for 3 to 4 minutes.
Do not cook any longer, as this will toughen the fish.
Add a little seasoning and lemon juice.
Serve garnished with the parsley and lemon.