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Baby squid with fresh turmeric and garlic
Serves 4 Starters and mains
Ingredients
- 450g baby squid, cleaned
- 9 tbsp olive oil
- 6-8 large garlic cloves, minced
- 1 large or 2 medium shallots, minced
- 2 tbsp fresh tumeric root, peeled and minced
- 1/2 small red onion, very thinly sliced
- 55g fresh coriander, chopped
- 2 tbsp fresh lemon juice
Method
This is a variation on a southern Thai dish, plaa muk tod kamin, that’s usually prepared with whole fish. Here you can substitute baby squid and serve it as a snack.
Place the squid in a large bowl and season with salt and pepper. Add 1tbsp of the olive oil to a frying pan set over high heat. When very hot, add the squid and quickly sear all over, stirring, until just cooked through. Transfer to a serving platter and set aside.
Turn the heat down to medium, then add the garlic, shallot, turmeric and red onion to the pan, together with 1tsp of salt and the remaining olive oil. Swirl the ingredients in the pan over the heat until the garlic starts to toast and becomes golden brown.
Turn off the heat and add the coriander and lemon juice. Pour the mixture over the squid and serve immediately.
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