Ingredients

• 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

Directions

• 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.