Chilli Lime Squid

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This is my take on a delicious tangy squid recipe from Sue Curruthers' cookbook, South Seas Cuisine. Sue is the owner of the award-winning Tamarind Restaurant at Tupapa.

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Sauce

1 Tbsp	Soy sauce
1 Tbsp	Fish sauce
2 Tbsp	Brown sugar
1	Lime, juice & grated zest (Main)
½ cup	Water
2 tsp	Arrowroot
1 to taste	Freshly ground black pepper

Squid

2 Tbsp	Olive oil
400 g	Squid ring (Main)
2 Tbsp	Fresh ginger, grated
1 tsp	Crushed chilli
½ cup	Fresh coriander, leaves & stalks
1 tsp	Crushed garlic

Directions

1. Combine the sauce ingredients. Wash and pat dry the squid. Heat the oil in a wok.
2. Stir-fry the squid, root ginger, chilli and garlic for one minute.
3. Stir in the sauce mixture and cook for two minutes.
4. Great served with stir-fried julienned carrot, celery and red pepper.