Squid with pepper (Plaah Muk Phrik Yawk)

  • 500 g (1 lb) squid tubes  
  • 2 yellow peppers
  • 1 dried chillie (optional)  
  • 3 spring onions  
  • 3 tb oil
  • 2 Tbsp fish sauce (Golden Boy)  
  • 2 Tbp sweet soy sauce (Nguan Chiang No3)  
  • 1 tsp sugar  
  1. Clean the squid if required. Score in a crosshatch pattern and cut into 2.5 cm (1 in) square pieces.
  2. Soak the dried chillie to soften. When flexible make a cut along and down the side of the chillie. Remove as much of the seed material as you prefer for the heat that you enjoy.
  3. Rinse  and dice the chillie. Cut spring onions into 2.5 cm (1 in) long pieces.
  4. Heat oil in a wok or a pan and add squid and chillie. Stir-fry for two minutes. Add capsicum, spring onions and continue to stir-fry for a minute . 
  5. Stir fry until the squid just becomes opaque. You can adjust the seasonings at this stage to suit your preference. (From this point on the longer you cook it the greater the risk of the squid becoming rubbery)

Serve with fragrant white rice.