Preparation

Add the vegetable oil, garlic, chilli paste and peppercorns to a hot wok. Stir-fry over a medium–high heat for 30 seconds, or until fragrant.
Add the squid, onion, capsicums and chilli and stir-fry for a further 1–2 minutes.
Add the oyster sauce, fish sauce, palm sugar, peanuts, coconut cream and a pinch of sea salt and stir-fry for a further 1½ minutes, or until heated through.
Garnish with extra chilli slices and serve.

Ingredients

  • 2 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 1 tsp Cambodian chilli paste
  • 30 g kampot green peppercorns or fresh green peppercorns
  • 200 g baby squid, cleaned, skinned, cut into 4 cm-thick pieces, including the tentacles
  • ½ onion, cut into wedges
  • ¼ green capsicum, finely sliced
  • ¼ red capsicum, finely sliced
  • 1 long red chilli, sliced, plus extra sliced ​​chilli to garnish
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 2 tsp liquid palm sugar or shaved palm sugar (jaggery)
  • 1 tbsp crushed roasted peanuts
  • 60 ml coconut cream