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A Weekday Menu Recipe

Squid with Vegetables     HT  MC  35mins

Serves 4     Hot  Seafood  Shellfish   Fruit  Alcohol Main Course  Dairy Free



525g/1lb 3oz Squid (calamares) 

1 Egg White

2 level teasp Cornflour

2 tbsp Olive Oil

120ml/4fl.oz. Stock or Water

175g/6oz Broccoli Florets

1 Garlic Clove, finely chopped

1/4 teasp Ground Ginger

1 teasp Grated Orange Rind

2 tbsp Dry Sherry

2 tbsp Black bean sauce

175g/6oz Mangetout, sliced

100g/4oz Peeled Prawns or Shrimp




1. Slice the bodies of the squid into thin slices but leave the tentacles whole. Mix the squid with the egg white and half the cornflour.


2. Heat half the oil in a frying pan until very hot and stir-fry the squid for about 1 minute, until opaque. Transfer to a warmed dish.


3. Reserve 1 teaspoon of the fish stock (or water) and bring the rest to the boil in a small saucepan. Add the broccoli and blanch for 1 minute. Drain thoroughly, reserving the liquid.


4. Heat the remaining oil in the frying pan and stir-fry the garlic, ginger and orange rind for about 30 seconds. Stir in the reserved cooking liquid, sherry and black-bean sauce and bring to the boil. Mix the remaining cornflour with the reserved teaspoon of stock or water and add to the pan. Cook, stirring, until thickened.


5. Return the squid to the pan and add the broccoli, mangetout and prawns. Cook, stirring, for 1-2 minutes until all the ingredients are hot, and serve at once.



Serving Suggestions :




Thai Corn Pudding



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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