Back to Recipe Menu

Chilli, garlic & lime squid


  • Heat a little oil in a wok (or large non-stick pan) until smoking. Then toss the squid for 1-2 mins.
  • Add the chillies, garlic, lime juice, butter and coriander to the wok. Toss well and taste for seasoning.
  • At the same time, blanch the bok choy in boiling water until just wilted. Drain well.
  • To serve, place the bok choy in individual bowls and top with the squid and cooking juices.


  • vegetable oil
  • baby calamari tubes, cleaned & sliced
  • 2 small red chillies, seeded & sliced
  • 1 garlic clove, crushed
  • 2-3 tbsp lime juice
  • 2 tbsp butter
  • 1 tbsp chopped coriander
  • bok choy leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm