- 450g/1lb squid, fresh or frozen (defrosted if frozen)
- 175g/6oz fresh or frozen petit peas
- 1½ tbsp vegetable oil
- 4 tbsp coarsely chopped garlic
- 3 tbsp finely sliced shallots
- 2-3 small red Thai chillies, seeds removed, chopped
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- handful fresh Thai or ordinary basil leaves
- Using a small sharp knife, split the squid’s body in half. Remove the transparent bony section.
- Wash the halves thoroughly under cold running water and then pull off and discard the skin.
- Cut the tentacles from the head, cutting just above the eye.
- Cut the squid meat into 3.5cm/1½in strips.
- If you are using fresh peas, blanch them for three minutes in a large pan of boiling salted water, drain and set aside. If you are using frozen peas, simply thaw them and set them aside.
- Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for one minute, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.
- Add the squid to the pan and stir-fry for one minute.
- Tip in the shallots, chillies, peas, fish sauce, oyster sauce and sugar and continue to stir-fry for three minutes.
- Add the basil and give one last stir. Turn the mixture onto a platter and garnish with the reserved fried garlic.