Lemongrass squid with mango

Squid carries bold south-east Asian flavours particularly well for a palate-awakening starter.


  • 500g/1lb 2oz squid, cleaned
  • 3 lemongrass stalks, outer leaves removed, sliced finely
  • 2 red chillies, chopped finely
  • 1 tbsp vegetable oil
  • 2 garlic cloves, grated
  • 200ml/7fl oz coconut milk
  • 1 mango, peeled, stone removed, chopped finely
  • 1 lime, juice only
  • 1 tbsp Thai fish sauce
  • 2 tbsp chopped fresh coriander
  • 2-3 little gem, leaves separated
  • 2 tbsp red amaranth

Preparation method

  1. Score the squid into a diamond pattern using a regular table knife and then slice into 5cm/2in squared pieces.

  2. Place the squid into a bowl with half the lemongrass and chillies. Cover with clingfilm and set aside for at least 10 minutes.

  3. Heat the wok until it s smoking hot, add the oil and stir-fry the squid for 2-3 minutes, or until opaque and charred at the edges. Remove from the wok and set aside.

  4. Stir-fry the remaining lemongrass and chillies and the garlic cloves for one minute.

  5. Add the coconut milk to the work, bring the mixture to a simmer and cook for 2-3 minutes.

  6. Add the squid back to the wok with the mango, lime juice, fish sauce and coriander and cook for a further 2-3 minutes, or until the mixture is steaming hot.

  7. To serve, pile the squid pieces on top of the lettuce, scatter with the red amaranth and drizzle with a little of the remaining sauce.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!