This is a simple recipe that can be used as the basis for an array of alternatives, from fish & seafood or as a simple vegetarian option.
Great for lunch or dinner for anyone who loves to eat Thai street food.
Serves 2 - Time prep 10min - Cooking Time 5min
Ingredients:4 Squid tubes defrosted
5 pcs thin asparagus (Thai)
2 garlic cloves
2 tbs of vegetable oil
50g of shimeji mushrooms
6 pcs kafir lime leave
1 tbsp soy sauce
Pinch of white sugar
Pinch of Salt & black pepper
2 tbsp of water
A few red and green chillies (to your taste)
Fresh dill for garnish
Wash the squid and all vegetable, dry and lightly score squid. Heat a wok over medium high heat. When the wok is hot add oil, squid and garlic mix well for few minutes, then add rest of ingredients, season with a pinch of salt & pepper, sugar, soy and water, cook for 1 - 2 minutes and serve garnish with fresh dill. Squid should be very tender with bit of colour from wok
Serve with steamed rice garnish with a mix of sesame seeds and deep fried shallots.