Instructions: The edible parts of the squid are the tentacles and the body.

If it has not been cleaned by your fishmonger you can do it yourself by pulling the head and tentacles away from the body.

Then pull off and discard the skin.

Using a small sharp knife split the 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. (You may also have to remove the polyp or beak from the base of the ring of tentacles.)

If you are using frozen squid make sure it is properly thawed before cooking it.

Cut the squid meat into 3.5cm strips.

Blanch the strips and the tentacles in a large pot of boiling water for 30 seconds.

The squid will firm up slightly and turn an opaque white colour.

Remove and drain in a colander.

Cut the pepper into 3.5cm strips.

Heat a wok or large frying pan until it is hot.

Then add the oil and let it get hot.

Add the pepper strips and mange tout and stir fry for 1 minute.

Then add the rest of the ingredients except the squid and bring the mixture to the boil.

Give it a quick stir then add the squid and mix it in well.

Cook for 30 seconds more.

Serve this dish with Hot and Sour Soup and plain rice.

Squid cooked the Chinese way is both tender and tasty. The secret is to use very hot water for blanching it and then a minimum amount of cooking time just enough for the squid to firm up slightly. Too long will make it tough. Unlike most seafood frozen squid can be quite good and when properly cooked it is sometimes impossible to tell it from fresh. This simple recipe can also be prepared with prawns if you find squid difficult to obtain.

Serves 4

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