Eugene von Guerard 'Lake Wakatipu with Mount Earnslaw, Middle Island, New Zealand 1877–79 (detail) oil on canvas Auckland Art Gallery Toi o Tāmaki, New Zealand Mackelvie Trust Collection, Auckland Art Gallery Toi o Tāmaki, purchased 1971
Issue 161 | August 2012
Sydney Long | Carol Jerrems | Members news | Events | Recipe
09 Eat art
Neil Perry's recipe for Stir fried squid and prawn with squid ink noodles, speck, chilli and coriander inspired by Peter Upward�s June celebration 1960

image: Alan Benson

 

Stir fried squid and prawn with squid ink noodles, speck, chilli and coriander

Serves 4

Ingredients
extra virgin olive oil
200 g cleaned squid tubes, sliced ½ cm thick
2 tablespoons diced speck or smoky bacon
4 large green king prawns, peeled and diced
1 wild green chilli (scud), finely sliced
2 cloves garlic, finely chopped
200 g squid ink noodles or other suitable variety
1 teaspoon squid ink
¼ cup chicken stock
Fish sauce
Sea salt
½ lemon
½ punnet cherry tomatoes, sliced in half
2 tablespoons coriander leaves

Bring a pot of water to the boil. Heat a large frying pan and add a splash of extra virgin olive oil. Add to the pan squid, bacon, prawns, scud chilli, and garlic and toss quickly. Remove the pan from the heat for a moment. Blanch the noodles in the boiling water until al dente, drain and add to the pan. Return the pan to the heat. Add the squid ink, chicken stock, a dash of fish sauce, a pinch of salt and a squeeze of lemon. Taste the sauce at this point to check that it is balanced. Finally, add the cherry tomatoes along with the coriander leaves and toss together well. Serve straight away into 4 bowls.