Quick & Easy

Stir-fried sweet chilli squid

Stir-fried Sweet Chilli SquidRecipes+



1.Combine garlic, sweet chilli sauce, ketjap manis and soy sauce in a small jug. Place squid hoods on a chopping board. Cut each hood in half, then open flat. Using a sharp knife, score inside surface in a crisscross pattern; don’t cut all the way through. Cut each hood into 5cm pieces. Pour half the sauce mixture over squid. Cover; chill for 15 minutes to marinate.
2.Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface. Stir-fry squid in batches for 2-3 minutes or until curled and cooked. Transfer to a heatproof plate; cover to keep warm. Wipe wok clean.
3.Add remaining oil to wok. Stir-fry capsicum, corn and celery for 2 minutes or until tender. Add rice and remaining sauce mixture; stir-fry for 1-2 minutes or until heated. Return squid to wok with onion and coriander; toss to combine. Serve.

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge.


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