Yield: 10 portions
Ingredient Amount
Garlic, sliced 15 cloves
Cilantro root, finely chopped 2 Tbsp.
Chilies, Thai bird, minced 4 ea.
Peppercorns, cracked black 2 tsp.
Vegetable oil 1/4 Cup
Squid tubes and tentacles, cut
into large bite size pieces 2 lb.
Peppers, red bell, thin julienne 2 Cups
Scallions, 1/2-inch pieces 1 Cup
Oyster sauce 1/4 cup
Fish sauce 1/4 cup
Sugar 1 Tbsp.
Chicken stock 1 Cup
Thai basil leaves, whole 60 g
Mise en Place
1. In a blender make a paste with the garlic, cilantro roots, chilies and peppercorns, adding a small amount of the vegetable oil to blender, if needed, to facilitate blending. Hold separately for service.
2. Combine oyster sauce, fish sauce, sugar and chicken stock, stir to dissolve sugar. Hold this mixture separately for service as well. Do not combine with paste.
At Service
1. Heat oil in wok until very smoking, scatter squid across as much surface area of wok as possible and allow it to sear for several seconds before stirring.
2. When squid is seared, add spice paste and stir fry until aromatic - a few seconds.
3. Add bell peppers and stir-fry an additional minute.
4. Add scallions, and chicken stock mixture.
5. Cook until squid is just cooked (this happens fast).
6. Add basil and toss well, serve in an oval casserole with Jasmine rice on the side.