Wok-tossed squid with celery leaf

Wok-tossed squid with celery leaf

Michael Fountoulakis

The combination of celery leaf, leek and dill works very well not only with squid, but also with prawns and fish. This dish is a regular item on bia hoi and restaurant menus along the coast.


Quantity Ingredient
800g squid
vegetable oil, for frying
2 garlic cloves, chopped
1 long red chilli, chopped
1 leek, washed thoroughly and cut into strips
2 cups celery leaves
250g cherry tomatoes, cut in half
1/2 cup dill sprigs
1/2 tablespoon Caramel sauce
Lime, chilli and salt, to serve


  1. Clean the squid by holding the body with one hand and the head in the other. Gently pull, taking care not to burst the ink sac, and the head and tentacles will come away. Remove the clear cartilage and rinse the squid inside and out, then pat dry. Cut the head from the tentacles and discard. Cut the squid body open and rinse away any membrane from the outside surface. Lay the squid flat on a board with the inside of the squid facing up. Score the squid by making fine lines through the flesh in a crisscross pattern. Cut the tentacles into bite-sized pieces.
  2. Heat a little oil in a wok over high heat and fry the squid in batches. When the squid curls and is just cooked, about 2–3 minutes, remove from the wok and set aside.
  3. Wipe out the wok and return to medium heat. Add a little more oil and fry the garlic and chilli for 1–2 minutes, or until fragrant but not coloured. Add the leek and toss for 2–3 minutes until the leek has wilted. Add the celery leaves and tomatoes and keep tossing. If the vegetables are starting to stick, you can add a couple of tablespoons of water.
  4. When the celery leaves have wilted and the tomatoes have softened slightly but not lost their shape, add the dill, caramel sauce and cooked squid. Toss to incorporate all the ingredients and to coat the squid in the sauce, but do not cook any further.
  5. Remove from the wok and serve on a central platter with the lime, chilli and salt.
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