Kylie Kwong: Lantern Cookery Classics, 144pp.
recipes by Kylie Kwong
Penguin Group (Australia), Melbourne, 2012
Cooking on page 32
This book is part of the Lantern Cookery Classics series published by the Penguin Group. Each book features popular recipes for a much-loved Australia cook or chef. As far as I can tell, there are 14 books in the series.
My dear friend, Maggie, gave me this (and another book from the series) when she was getting rid of stuff in anticipation of a move from Yass to Adelaide. Thank goodness, she decided to stay in Yass, and wonderful that she gave me the cookbooks!
As an aside, I already own several of Kwong’s cookbooks and found that this recipe originally appeared on page 134 of her Simple Chinese Cooking. I’ve already cooked from page 32 of that book and you can see that recipe here.
Stir-fried squid with garlic and chilli
600g squid, cleaned and scored (ask your fishmonger to do this for you)
2 tablespoons vegetable oil
2 tablespoons finely diced ginger
4 garlic cloves, finely diced
2 large red chillies, finely sliced on the diagonal
2 tablespoons of shaohsing wine or dry sherry
2 tablespoons water
2 teaspoons white sugar
2 teaspoons sea salt
9 spring onions finely chopped
2 teaspoons lime juice
2 limes, halved
2 large red chillies, finely sliced on the diagonal, to garnish
Heat half the oil in a hot wok until the surface seems to shimmer slightly. Add half the squid and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining oil to the hot wok, toss in the remaining squid and stir-fry for 30 seconds.
Return reserved squid to wok, with ginger, garlic and chilli and stir-fry for 30 seconds, stirring constantly to ensure garlic does not burn. Add shaohsing or sherry, water, sugar and salt and stir-fry for 20 seconds.
Toss in spring onion and stir-fry for a further minute or until squid is just cooked through. Finally, add lime juice and remove from heat.
Arrange squid on a platter, garnish with chilli and serve immediately with lime halves.
How it played out
I was cleaning out the refrigerator yesterday and noticed a 500-gram pack of pineapple-cut squid in the freezer. Oh yippee, I’ve been hanging out to make this recipe. Other than being 100 grams short, I followed all the instructions, using the shaohsing wine.
As you can imagine, it took longer to cut all the vegetables, than it did to cook the squid. When you count it up, the entire cooking time is less than 5 minutes.
This dish was complete perfection—absolutely sensational. I think it could quickly convert non-squid lovers. We were all stunned by how tender the squid/calamari turned out, and impressed that 4 chillies didn’t produce too much heat.
I’m whizzing out the door to buy more squid. Oh, and 500 grams of squid and two largish salads were plenty for three people.