RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 4 tubes of Coles fresh squid
• 2 spring onions , finely sliced white section, save green section for garnish
• 2cm piece of ginger. julienne
• 2 Tbsp Cobram Extra Virgin Classic Olive Oil
• 1 Tbsp Lee Kum Kee Premium Soy Sauce
• 1 Tbsp sriracha hot sauce
• 1 Tbsp brown sugar
• Fried shallots, for garnish

METHOD:

• Use a small sharp knife to cut the squid tubes lengthways from opening to tip. Lay the tubes flat, inside up, on a clean work surface. Score the tube in a diamond pattern (don’t cut all the way through). Then cut into small bite size piece.
• Add oil to a hot frying pan, add white section of spring onions, ginger and cook for 1 minute. Add squid and toss to coat, cook for 1-2 minutes or until tender. Stir in soy sauce, sriracha sauce, brown sugar and some of the green section of spring onions toss until combined.

TO SERVE:

• Garnish with fried shallots and green section of spring onions