Recipe serves 4
Ingredients
500g fresh squid (calamari) rings
1 tablespoon of roughly crushed green peppercorns
oil
4 chopped cloves of garlic
1 teaspoon of chopped red chillies
2 tablespoons of fish sauce
2 teaspoons of soy sauce
½ cup of fresh basil leaves
Method
1. In a bowl, combine 500g fresh squid (calamari) rings, 2 tablespoons of oil and 1 tablespoon of roughly crushed green peppercorns; allow to stand 15 minutes.
2. Heat a large wok or heavy based frying pan until very hot. Add 2 teaspoons of oil from the marinating squid. Add 4 chopped cloves of garlic and 1 teaspoon of chopped red chillies to the pan and cook for 5 seconds.
3. Add squid to the pan in batches and stir-fry, tossing constantly, for 2 minutes each batch. Transfer each batch to a plate. Reheat wok between each batch. Add 2 tablespoons of fish sauce and 2 teaspoons of soy sauce to wok. When it is bubbling, pour it over the squid and serve immediately, garnished with ½ cup of fresh basil leaves.
4. Serve together with rice.
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