Inky Squid and Funsi

Even squid is getting harder to find. My daughter frowns on eating this sea creature - anyone who has seen it in the wild would know that it is a graceful swimmer that is spectacular to watch in its habitat. The Caribbean reef squid has over 30 colour changes which can be used to blend in its surroundings, stalk prey, or as displays for communication or courtship. (See National Geographic squid photos on-line.)

Squid, 3-4 large (six inch)
Ginger, one inch piece crushed and finely chopped
Garlic, 2 cloves, crushed and chopped
Pimentos, 2 chopped
Hot pepper, small piece without seeds
Soy sauce, 2 tablespoons
Cooking oil, 2 tablespoons
Salt to taste
Funsi (Chinese bean threads) 1 small bundle

Clean squid by removing the gut and centre bone. Separate head and tentacles. Cut the body in strips.
Season with ginger, garlic and soy sauce.

Heat oil, and when it is hot, saute the squid, turning as it cooks. Add peppers and a little salt. When the squid is cooked - it will cook in 10-15 minutes at medium heat - add funsi to the sauce at the bottom. Stir over heat for two minutes. Remove from heat and allow the noodles to soak up the gravy.