December 17, 2013 by dgarnett2013
Squid with greens, basil and noodles: Nigel Slater’s Tender Vol 1 – adapted by DG
- 2 large handfuls of Chinese greens
- 2 large red chillies
- a thumb sized piece of ginger
- 400g prepared squid bodies and tentacles
- 2 bundles of vermicelli (rice) noodles
- 2 tabs nam pla (fish sauce)
- 2 tsps soft brown sugar/ palm sugar
- 2 tabs lime juice
- large handful of basil leaves
Blanch the leaves in boiling water for a minute or two. Drain and set aside, chopping the stems roughly.
Halve the chillies, remove the seeds and slice the flesh thinly. Peel the ginger and grate or shred it finely.
Prepare the noodles according to instructions on packet – cook in boiling water for 6 – 12 minutes depending on their size, then rinse well in cold water.
Wash the squid, dry it thoroughly with paper towels, then cut the bodies down one side and open them out. Wipe them clean. Cut into large pieces and score each one carefully with the point of a sharp knife.
Mix the fish sauce, sugar and lime juice together.
Warm the oil in a wok or frying pan, then add the chillies and ginger. When it sizzles and the ginger starts to colour, add the squid bodies and tentacles. Fry for two minutes, until the edges of the squid start to colour, then pour in the fish sauce mixture. Take care, as it will spit and pop.
Continue frying briefly, then add the lightly chopped greens and noodles to warm through. Toss in the basil leaves, let them wilt, then eat immediately, from two warm bowls.
Made the day of Rose’s nativity play at Corpus Christi.