Squid with Red and Green Capsicums

500gr squid hoods

1 large green capsicum

1 large red capsicum

1 tbsp. vegetable oil

4 cloves garlic, sliced

1/3 cup water

1 tbsp. palm sugar

1 tbsp. fish sauce

1 tbsp. sweet chilli sauce

• Cut squid hoods in half; score shallow criss-cross pattern on inside surface, cut into 2cm x 3cm pieces.

• 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.

• Heat oil in wok or large frying pan: stir-fry garlic until fragrant.

• Add squid, water, sugar and fish sauce; stir-fry until squid curls.

• Add capsicum and chilli sauce; stir-fry, tossing until hot.