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Basil Squid | Bangla Chinese Restaurant Style Recipe

Print Recipe
Servings 2

Ingredients
  

  • 12 oz squid rings (raw or precooked and defrosted from frozen)
  • 1 tbsp vegetable oil
  • 2-3 cloves garlic (minced - about 1/2 tbsp)
  • 1-3 large red chilis (chopped) - if using small red chilis, deseed if needed for less spicy
  • 1 bunch thai basil (or sweet basil)

Sauce:

  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1/2 tbsp dark soy sauce (sweet)
  • 1 tsp soy sauce
  • 1/2 tsp brown sugar (or to taste)
  • 1/2 tsp corn starch
  • 3-4 tbsp water

Instructions
 

  • (If using whole squid) First clean, peel, and wash your squid, then slice into 1/2 inch thick rings
  • (If using frozen precooked squid) Defrost the squid on your counter top/microwave/under running water. Then drain well.
  • Mix all your sauce ingredients together in a small cup, mince your garlic, and cut up your red chilis into 1/2 inch pieces. (Deseed if using smaller spicier chilis)
  • Heat your pan on medium high, add in the oil, minced garlic, and red chilis. Stir immediately and fry for just a minute until the garlic starts to change color.
  • Then add in your squid rings. Stirfry for a couple minutes until the squid rings firm up (if raw), less if precooked.
  • Then add in the sauce and let it simmer for a couple minutes until you get to the consistency you want. Add a slash of water if it gets too dry.
  • Then throw in the basil leaves, and mix well. For thai basil, let it cook for a minute or two and take it off the heat. For sweet basil just mix well and take it off the heat.
  • Serve hot with steamed white rice and enjoy!