Seafood with Curry Sauce
Cut squid into bite-size pieces. Rinse squid pieces and shrimp, pat dry well and drizzle with half of the lemon juice. Rinse chile, remove seeds and chop very finely. Heat 50 ml (approximately 1/4 cup) oil to cook curry, add chile and sauté, then stor in remaining lemon juice and orange juice. Season with salt and sugar. Set curry sauce aside.
Pat squid and shrimp dry and cook quickly in remaining oil. Serve on warmed plates. Froth the sauce with a whisk or blender and drizzle over seafood. Garnish with scallion strips.