Meals and Courses

  • 500 g (1 lb) squid tubes
  • 1 tablespoon white sesame seeds
  • 6 cherry tomatoes, cut in half
  • 2 shallots, finely sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely shredded
  • 2–3 spring onions, finely sliced
  • 2–3 small bird's-eye red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 tablespoons lime juice
  • 2 tablespoons fish sauce
  • ½ handful of coriander leaves
  • 2 handfuls of mixed salad leaves

Prepare the squid (see page 13).

Dry-fry the sesame seeds in a nonstick frying pan over a medium heat. Shake the pan to move the seeds around for 3–4 minutes or until they are lightly browned. Spoon into a small bowl.

Heat some water in a saucepan and bring to the boil. Add the squid, cook for 2–3 minutes, then drain (if you cook a big squid for too long it will be tough). You can save the liquid and use it later as stock.

Toss the squid, tomatoes, shallots, ginger, spring onions, chillies and garlic in the lime juice and fish sauce. Taste and adjust the seasoning.

Mix the coriander and salad leaves and pile them on to each serving plate. Spoon the squid mixture over the mixed leaves and sprinkle with the sesame seeds.

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