Squid with Red and Green Capsicums


  • 500g squid hoods
  • 1 large green capsicum
  • 1 large red capsicum
  • 1 tbsp. vegetable oil
  • 4 cloves garlic, sliced
  • ⅓ cup of water
  • 1 tbsp. palm sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. sweet chilli sauce


  1. Cut squid hoods in half; score shallow criss-cross pattern on the inside surface, cut into 2cm x 3cm pieces.
  2. Quarter capsicums, remove seeds and membranes. Grill capsicums, skin-side up, until skin blisters and blackens. Peel away skin; cut capsicum the same size as squid.
  3. Heat oil in a wok or large frying pan: stir-fry garlic until fragrant.
  4. Add squid, water, sugar and fish sauce; stir-fry until squid curls.
  5. Add capsicum and chilli sauce; stir-fry, tossing until hot.

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