Lemongrass chilli squid with rice and cucumber

Ingredients

For 1 serving

• Squid170 g
• Lemongrass15 g
• Chili pepper1
• Garlic1 clove
• Bell peppers80 g
• Fish sauce2 teaspoons
• White rice70 g
• Cucumber100 g
• Peanut oil2 teaspoons
• Cilantroto taste
• Saltto taste

Contains: nuts, shellfish, fish,

In season: May – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the cleaned squid into 1 cm rings and dry them very well with kitchen paper, so they sear rather than boil in the pan.
3. Remove the outer leaves of the lemongrass and chop the white part with the garlic and chilli; wash the peppers, remove seeds and ribs and cut into strips; slice the cucumber and pick the fresh coriander leaves.
4. Heat the groundnut oil in a wok or frying pan over high heat and stir-fry the lemongrass, garlic and chilli for 1 minute, until fragrant; add the peppers and stir-fry for 2 minutes.
5. Add the squid and fish sauce and stir-fry for 2 minutes, until white and opaque: any longer and it turns rubbery.
6. Serve with the rice, sliced cucumber and coriander.