Wok Tossed Coriander and Basil Squid

Wok Tossed Coriander and Basil Squid

500-700 g fresh squid
1/2 cup cornflour, seasoned with
salt and pepper
1/2 cup chopped fresh basil
1/2 cup chopped fresh coriander
1 1/4 teaspoons chopped ginger
1 1/4 teaspoons crushed garlic
1 1/4 teaspoons minced chilli (optional)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons peanut oil
1 1/2 tablespoons brown sugar
2 tablespoons peanut oil (extra)

Prepare sauce first by combining chopped basil, coriander, ginger, garlic, chilli, soy sauce, fish sauce, peanut oil, brown sugar. Set aside.
Slice squid into rings, dust in cornflour, heat extra oil in a wok until hot, add squid and cook for about 3 mins or until crisp.
Add sauce to wok, and stir until heated through. Serve with chips or a salad of your choice.

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