Stir-fried squid with smoked speck and black bean

Stir-fried squid with smoked speck and black bean

By
From
New Thai Food
Serves
2
Photographer
Jeremy Simons

Smoked speck seems like an odd ingredient in a Thai dish, but its inclusion really intensifies and brings another dimension to this Chinese-style stir-fry.

Ingredients

Quantity Ingredient
150g squid tubes
1 1/2 tablespoons Rendered pork fat
or 1 1/2 tablespoons canola oil
2 bird’s eye chillies, finely sliced
3 cm piece fresh ginger, peeled and julienned
1 teaspoon salted black beans
50g smoked speck, diced
50g snow peas, cut on a diagonal
4 cherry tomatoes, halved
1/2 bunch flowering garlic chives, cut into 2 cm lengths
1 long red chilli, julienned
1 1/2 tablespoons chinese cooking wine
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon caster sugar
60ml Chicken stock
1 tablespoon black bean paste
2 spring onions, cut into long thin strips, green part only, to garnish
Crisp-fried garlic or red Asian shallots, (use garlic variation), to garnish

Method

  1. Cut the squid tubes in half along their length. Score the underside in a cross-hatch pattern, then cut each piece into about 8 even-sized pieces.
  2. Heat the pork fat or oil in a wok over a medium–high heat. Stir-fry the bird’s eye chillies, ginger, black beans and speck until fragrant, for about 1 minute. Add the squid and continue to stir-fry until it curls up, for about 1 minute.
  3. Add the snow peas, tomatoes, garlic chives and long chilli and stir to combine.
  4. Stir in the cooking wine, oyster and soy sauces, sugar and chicken stock.
  5. Add the black bean paste and stir through to coat all the ingredients. Add more stock if the mixture gets too thick – you want the stir-fry to have a little sauce.
  6. Spoon onto a serving plate and garnish with the spring onions and crisp-fried garlic.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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