Ingredients:
Squid - 300 gms
Shallots - 4
Garlic cloves - 2
Tamarind water - 1-2 tbsp
Oil- 2 tbsp
Lemongrass stalk - 1
Roasted chilli powder - 1 tbsp
White sugar - 1 tbsp
Small chillies (optional)
Coriander leaves
Salt
For the roasted chilli powder:
Dried red chillies - 4 tbsp
Method:
For the roasted chilli powder:
Squid - 300 gms
Shallots - 4
Garlic cloves - 2
Tamarind water - 1-2 tbsp
Oil- 2 tbsp
Lemongrass stalk - 1
Roasted chilli powder - 1 tbsp
White sugar - 1 tbsp
Small chillies (optional)
Coriander leaves
Salt
For the roasted chilli powder:
Dried red chillies - 4 tbsp
Method:
For the roasted chilli powder:
- Brown the chillies in a wok or frying pan over medium heat, stirring continually to avoid sticking.
- When they have changed colour and are nicely browned, remove from heat and allow to cool.
- Next, crush in a mortar to a fine or thick powder, according to taste.
- Chilli powder is best kept in a hermetically- sealed container.
The squid:
- Clean the squid and extract the ink.
- In a mortar, make the paste with the sliced shallots, garlic, lemongrass, chillies to taste and a pinch of salt.
- In a wok, heat the oi and fry the paste lightly until golden.
- Next, add the squid, the ink and the chilli powder.
- Reduce the heat and season with sugar and tamarind water. If necessary, add a little stock to reduce the strength.
- Serve sprinkled with chopped coriander.
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