Thai-style stir-fried squid with crispy garlic + white pepper — sweet, savoury, hot, fragrant. The Asian classic where the squid takes 2 minutes total + the garlic is fried separately to crispy gold. Done in 5 minutes if you've got the prep right.

Catch fresh calamari at the local jetty + you've got dinner served on jasmine rice in 20 minutes total.

Photo by You Le on Unsplash

Serves: 4 · Prep: 15 minutes · Cook: 5 minutes · Equipment: wok, sharp knife, mixing bowl

Photo: Harry Le / Unsplash

• ⅓ cup peanut oil (or vegetable)
• 2 bulbs garlic (~12 cloves), coarsely minced
• 6 medium OR 12 small squid, cleaned
• 2 tsp caster sugar
• 2 tsp Thai seasoning sauce (or extra soy)
• 1 tsp fish sauce
• 3 tsp oyster sauce
• ½ tsp ground white pepper

Optional add-ins: sliced red chilli; spring onions to garnish; fresh coriander leaves; squeeze of lime at the end.

To serve: steamed jasmine rice, lime wedges.

1. Clean + prep the squid. Cut each tube IN HALF lengthways + open out. Score the inside surface in a criss-cross diamond pattern (don't cut through). Slice diagonally into strips ~1cm wide. Cut tentacles into 2-3cm lengths + the head section into quarters.

Why score? The criss-cross pattern lets the squid curl beautifully when cooked + helps the marinade flavour penetrate.

2. Combine sauce + sugar. Mix sugar, Thai seasoning sauce, fish sauce + oyster sauce in a small bowl. Have it ready by the wok.

3. Crispy the garlic FIRST. Heat oil in a wok over medium-low (NOT too hot — garlic burns fast). Add minced garlic, stir constantly for ~2 minutes until light golden + crisp.

4. Remove garlic with slotted spoon + set aside on paper towel. KEEP the oil — you'll cook the squid in it.

5. Have everything ready. Squid prepped, sauce mixed, garlic crispy, white pepper measured. Squid cooks in 2 minutes — no time to rummage.

6. Heat the oil to HIGH. Now the wok needs to be screaming hot.

7. Add squid + stir-fry 20 seconds. Toss continuously to prevent sticking + ensure even cooking.

8. Add the sauce mixture + stir-fry 30 seconds.

9. Add crispy garlic + white pepper. Stir-fry final 2 minutes.

10. Serve immediately over steamed jasmine rice. Garnish with sliced spring onions + lime wedges.

• Squid cooks in 2 minutes — overcooked = rubbery. The single biggest mistake. Watch the clock
• Two-stage cooking method: garlic first (low heat) then squid (high heat). Don't try to cook them together
• Score the inside not the outside — outside scoring tears the membrane
• Fresh squid is critical. Frozen-then-thawed = tougher. Catch fresh + cook same day
• Cleaning squid: pull head from body, remove the clear plastic-like quill, peel off the speckled skin (rinse), trim the tentacles below the eyes (discard the beak in the centre)
• White pepper vs black: Asian recipes use white for fresher, sharper heat. Black works but tastes different
• Thai seasoning sauce = a soy + sugar + spice blend. Maggi or Healthy Boy brand are common. If unavailable, substitute extra soy + a pinch of sugar
• Spice it up: add 1-2 sliced bird's-eye chillies with the garlic for proper heat
• Camp version: works perfectly on a butane stove with a wok. Pre-clean squid at home if you want to skip the prep at camp
• Salt + pepper squid variation: dust the squid in cornflour + 5-spice + salt before stir-frying — Chinese restaurant style

One of the great Asian seafood dishes — fragrant, crispy garlic + tender 2-minute squid + savoury sauce + the kick of white pepper. Caught fresh + cooked fast = restaurant-quality result.

Master the two-stage technique (garlic low, squid high) + you've unlocked authentic Thai stir-fry style. Same approach works for prawns, scallops, even quick-cooking white fish fillets. Speed + heat are the principles.