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This is a lovely dish, perfect with white rice.It is not spicy, mild enough that my kids really enjoy it. The recipe requires 1/4 cup of lime juice, which I think is too much and would be too sour for my liking, as tamarind paste is also used for this dish. I only use the juice of two calamansi limes, and it is just right with about 3/4 tablespoon of tamarind paste.
I was tempted to use a big bunch of Thai basil leaves from my garden, but my hubby do not really like the smell of this leaves, so I only use about 8 pieces. Which is great, as there is a light aroma of the leaves without being overpowering. The recipe calls for 1 cup of chicken stock, but I did not use it at all, as when the squid was stir-fried, there's enough juices from the squid, and this is a fairly dry dish, from the photo in the book. And I think by boiling the squid with the chicken stock for a couple of minutes will overcook them, making them tough. But then I'm giving the recipe as it is, feel free to follow the original.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.64 view details
  • Balinese Chili Squid
  • (adapted from "Stir Fry)
  • 750gm (1 lb 10oz) squid tubes
  • 60ml (2fl oz/1/4 cup) lime juice (I use the juice from 2 calamansi limes)
  • 3 tablespoons vegetable oil
  • 1 large red chili, seeded and sliced
  • 3 spring onions (scallions), sliced, plus extra finely shredded spring onion, to garnish
  • 1 tablespoon tamarind concentrate (I just use about 3/4 tablespoon)
  • 1 lemongrass stem, white part only, finely sliced
  • 250ml (9fl oz / 1 cup) chicken stock (I did not use this at all)
  • 5 Thai basil leaves, shredded
  • Spice Paste
  • 2 large red chilies, seeded and chopped
  • 2 garlic cloves, chopped
  • 2 cm (3/4 inch) piece fresh ginger, chopped
  • 2 cm (3/4 inch) piece fresh turmeric, chopped
  • 3 spring onions (scallions), chopped
  • 1 tomato, peeled, seeded and chopped
  • 2 teaspoons coriander seeds
  • 1 teaspoon shrimp paste

Direcciones

  1. Score the underside flesh of the squid in a fine criss-cross pattern and cut into large pieces. Place in a bowl with the lime juice and season well.
  2. To make the spice paste, grind the chili, garlic, ginger, turmeric, spring onion, tomato, coriander seeds and shrimp paste in a food processor.
  3. Heat 2 tablespoons of the oil in a wok.
  4. Cook the squid, chili and spring onion in batches for 2 minutes over high heat - don't overcook the squid.
  5. Remove from the wok.
  6. Heat the remaining oil and add the spice paste, tamarind concentrate and lemongrass.
  7. Cook, stirring, over medium heat for 5 minutes.
  8. Return the squid to the wok and add the stock. Season with pepper and add the basil. Bring to the boil, then reduce the heat and simmer for 2 minutes.
  9. Serve immediately, garnished with the extra spring onion. (For this step, I just add the squid and the juices into the wok, season with pepper and add the basil, give a couple of turns in the wok for 1 to 2 minutes and dish out to a serving plate).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 84g
Recipe makes 4 servings
Calories 114  
Calories from Fat 93 82%
Total Fat 10.51g 13%
Saturated Fat 0.79g 3%
Trans Fat 0.26g  
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 213mg 6%
Total Carbs 5.4g 1%
Dietary Fiber 1.6g 5%
Sugars 2.24g 1%
Protein 1.23g 2%
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