Adam Liaw's stir-fried squid with black pepper and coriander

Name: Adam Liaw's stir-fried squid with black pepper and coriander
Cook time: 30 min
Yield: 4
Ingredients: 300g squid tubes; 2 whole coriander stalks, roots, stems and leaves; 2 tsp whole black peppercorns; 1cm ginger, peeled; 3 cloves garlic, peeled and roughly chopped; 2 tbsp vegetable oil; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tbsp kecap manis; 5 medium spring onions, finely shredded; 1 tsp cornstarch mixed with ¼ cup cold water

Adam Liaw

July 19, 2022

Stir-fried squid with black pepper and coriander.William Meppem

Time:< 30 minsServes:4

Squid & octopus

Black pepper and coriander is a great combination and very popular around south-east Asia. If you don't have a mortar and pestle, just use ground pepper and chop everything else up with a knife.

Ingredients

300g squid tubes
2 whole coriander stalks, roots, stems and leaves
2 tsp whole black peppercorns
1cm ginger, peeled
3 cloves garlic, peeled and roughly chopped
2 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp kecap manis
5 medium spring onions, finely shredded
1 tsp cornstarch mixed with ¼ cup cold water

Method

1. Score the squid tubes in a cross-hatch pattern and cut them into 5cm pieces. Combine the coriander roots and stalks (reserving the leaves), black peppercorns, ginger and garlic in a mortar and pound to a coarse paste.
2. Heat your wok over high heat and add the oil. Add the paste and the squid and toss to coat. Add the three sauces and spring onions and toss for a minute or two until fragrant and the squid is cooked through. Add as much of the cornstarch mixture as needed to thicken any liquid in the wok, then serve with the coriander leaves.
Also try Adam Liaw's rice malt and soy baked chicken