Thai Garlic and White Pepper Squid – Koh Samui Recipe

Thailand is one of those places we have returned to again and again for our holidays. We love travelling around the country, discovering different corners of it, and, of course, eating our way through its extraordinary cuisine.

Thai food is so much more than the familiar curries and noodle dishes. I love the balance of flavours, the fragrant herbs, the heat of the chillies and the way even a seemingly simple dish can be packed with character.

One of my favourite food memories comes from Lamai, on the island of Koh Samui. During one of our stays, we kept returning to the same restaurant, where we enjoyed the food so much that I couldn't resist asking how one of the dishes was made.

The owner, who was also the cook, did something even better than simply telling me the ingredients: he took me straight into the kitchen and showed me how to prepare it. I watched him work, and he shared the recipe with me so I could make it at home.

This is that recipe: Thai garlic and white pepper squid. It is wonderfully aromatic, savoury and peppery, with plenty of garlic and a hint of sweetness from the sauce. The white pepper gives it a distinctive warmth, so this is definitely a dish for anyone who enjoys bold flavours!

The original recipe uses squid, but the same preparation also works with chicken if you prefer a more economical alternative. Whichever you choose, the key is to cook it quickly over high heat, so the meat stays tender.

Thai Garlic and White Pepper Squid

Yield: 4 servings

Prep time: 10 minutes

Cooking time: About 5 minutes

Ingredients

• 1½ heads of garlic, peeled

• 15 g whole white peppercorns

• 420 g cleaned squid

• 2 tablespoons sweet soy sauce

• 1 teaspoon granulated chicken stock

• 2 teaspoons sugar

• Neutral vegetable oil, for frying

Method

1. Make the garlic and pepper paste. Place the peeled garlic cloves and white peppercorns in a mortar. Pound them together until you have a fairly smooth, even paste.

2. Heat a little vegetable oil in a wok or frying pan over medium-high heat.

3. Add the garlic and pepper paste and stir-fry for about one minute, taking care not to let the garlic burn.

4. Add the sweet soy sauce, sugar and granulated chicken stock. Stir well to dissolve the sugar and distribute the seasoning.

5. Add the cleaned squid and stir-fry over high heat for just a few minutes, until cooked through. Squid cooks quickly, so avoid leaving it in the pan for too long.

6. Serve immediately, with steamed rice if you like.

Notes

• A chicken alternative: You can replace the squid with chicken, cut into small, even pieces. Chicken needs to be cooked thoroughly, so allow more time than you would for squid.

• White pepper: The quantity is generous and gives the dish its characteristic punch. If you are unsure how much heat you enjoy, start with less and adjust to taste.

• Sweet soy sauce: This recipe uses sweet soy sauce rather than ordinary soy sauce. The flavour and sweetness will be different if you substitute one for the other.

• Cooking the squid: Keep the cooking time short to help prevent it from becoming tough.