Thai Style Squid
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Ingredients:
3 medium sized squid, cleaned, skinned and sliced into rings
3 cloves garlic, minced
1 stalk lemongrass, white part smashed
3-4 Thai bird’s eye or de arbol chile peppers, sliced
2-3 tablespoons Yuen Chun Thai stir-fry sauce (if this is not available where you are, you can try using some sweet Thai chili sauce)
1 teaspoon light soy sauce or to taste
Instructions:
Serves 2-3
Firstly, bring a pot of water to the boil. Add the squid and blanch quickly for about 10 seconds. Remove from water. Discard water. This step serves to remove most of the ‘fishiness’ from the squid and is optional.
Heat up your wok until almost smoking. Add about 3 tablespoons oil. Swirl to coat. Turn heat to low. Add garlic, lemongrass and chile peppers. Stir-fry until fragrant.
Add squid. Turn heat to high. Add in sauce. Stir-fry quickly. Add soy sauce to taste. Do a taste test and add more soy or Thai sauce if necessary. Stir-fry again quickly to toss everything well together. Dish out and serve immediately.
From smoky wok.com