Stir-fried Squid

• 1½ lb (700 g) prepared squid Oil to cook
• 4 spring onions, chopped

With a very sharp knife, score the sheets of squid in a fine criss-cross pattern and cut into strips about 2 in (5 cm) long. When cooked, the strips will roll into delicate flowers.

Blanch the squid in fiercely boiling water for 2 minutes. Then strain and dry it. In another pan or wok, heat 2-3 tablespoons of bland cooking oil and stir-fry the squid for 2-3 minutes over maximum heat. Re