1 tablespoon vegetable oil
1kg squid, cleaned and cut into rings
fresh pineapple, peeled, cored and chopped
4 stalks celery, cut into 5cm pieces
2 cloves garlic, minced
3 cloves shallots, sliced into rings
1 teaspoon sugar
fish sauce to taste
black pepper to taste
- Blanch squid in boiling water for a minute or until it has just turned white. Drain and set aside.
- Heat a wok or frying pan over medium heat, add oil and fry garlic until fragrant.
- Add shallots and stir fry for 1 minute. Then add pineapple, celery, fish sauce and pepper and cook for about 5 minutes until vegetables are cooked.
- Add squid and toss. Remove from wok and serve.