chilli squid

recipe courtesy of executive chef Josh Harris

takes 10 mins
makes 2 serves

220g cleaned and sliced calamari
2 cloves garlic
1 birdseye chilli
1 large red chilli
1 lime zest and juice
1 ½ tsp grated ginger
1 tbsp chopped coriander roots
1 ½ tsp brown sugar
3 tbsp fish sauce
½ tsp sesame oil

pound the garlic, chilli, lime zest, ginger, coriander root and sugar together in a mortar and pestle until a paste is made.

add lime juice, fish sauce and sesame oil and mix well.

heat a frying pan on high until almost smoking, carefully place the calamari in the pan and fry for 15-20 seconds.

add the sauce and toss through the pan for a further 10-15 seconds then serve immediately on a plate and garnish with fresh coriander and a cheek of lime.