Another Thai adventure; here’s the ingredients:
- Cleaned Squid, 2 lbs
- Garlic, 10 cloves, minced
- Cornstarch, 2 tablespoons
- White pepper, 1/2 teaspoon
- Sugar, 2 tablespoons
- Soy sauce, 2 tablespoons
- Fish sauce, 4 tablespoons
- White wine, 4 tablespoons
This was my first time cooking with squid, and it was fun. The first step is to create the marinade, by mixing all of the ingredients with the exception of the garnishes (cucumber and tomato) and the squid. When you do, it looks like this:
The squid itself requires a bit more work. This is what a mantle looks like:
After it’s been washed and whatnot, you should do a bunch of scoring – hatch marks diagonally in both directions. This will help soften the squid as it cooks, and allow the flavors of the marinade to more deeply penetrate and infuse the flesh.
Then slice it up into strips or rings or whatever you like. You may also have some tentacle bits, as we did. Again, you’ll wash these.
Then add everything into the marinade and let it steep for at least 10 minutes.
Then stir-fry on the stove, in some oil (I separated the squid from the marinade because it was, after all, just a marinade).
When the squid is firm and curled, you’ll know you’re done cooking.
Then garnish and you’re done. Yum!