Sizzling Squid

Rinse and drain 500 g cleaned raw squid. Slice the mantles into rings about 1 cm wide and the tentacles into about 4 cm lengths. Pat thoroughly dry with kitchen paper and divide into two equal batches.

Cut half a red onion into strips about 1 cm wide, deseed and cut one green bell pepper into about 2 cm pieces, and mince four garlic cloves. Mix 1 tbsp light soy sauce with 1 tbsp oyster sauce. Set aside 1 tsp cumin and ½ tsp ground red chili.

Heat a heavy iron skillet, then add 1 tbsp oil. Stir-fry the onion and bell pepper over medium-high heat for about 2 minutes, until lightly browned at the edges but still crisp-tender. Add all the garlic, cook for about 20 seconds until fragrant, then transfer to a plate.

Reheat the skillet. Split the remaining 1 tbsp oil between the two batches, using ½ tbsp per batch. Spread the squid in one layer, sear over high heat for about 1 minute, then turn until curled and opaque throughout. Remove promptly. Drain released liquid and reheat between batches; avoid simmering the squid in pooled water.

Return both squid batches and all the vegetables to the skillet. Add all the sauce from Step 2, 1 tsp cumin and ½ tsp ground red chili. Toss briskly for about 30 seconds, until lightly coated with no pooled liquid. Turn off the heat, plate and serve immediately.