Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you ... before tumbling in the prepared squid and prawns. Stir-fry in the pan for 2–3 minutes ...

Repeat with the rest of the squid. Add some of the roasted Sichuan pepper and salt mix, red chilli and spring onions and toss together briefly. Serve with the prepared dressed salad. We'd like to ...

2. In a pan pour water and add kanava, onion and green chillies. 3. Add salt to taste and let it cook. In a grinder add coconut, chilli powder, coriander powder, turmeric and fenugreek powder and ...

After cooking all the squid, pour off as much oil as possible from the wok, but do not wash it. Heat the wok over a high flame, add the garlic and chilli and stir-fry for about 30 seconds.

This is inspired by a simple but wonderful seafood salad I cooked in Sri Lanka using blue river prawns and squid. I’ve ...

If you can't find the babies, use small squid instead. Somyeon are Korean thin wheat flour noodles; you can substitute with somen. Gochujang is Korean chilli paste, while gochugaru is Korean ...

Step 2: Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli pepper. Fry lightly without colouring for 1 minute. Stir in the crab meat and heat ...

Return the first batch of squid to the wok and 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chilli and ...