Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 10 x Baby squid
- 6 x Lime leaves, finely shredded
- 2 Tbsp. Coriander leaf, minced
- 2 x Scallions, very finely sliced
- 150 gm Raw prawn flesh
- 2 x Stems lemon grass, finely sliced
- 1 tsp Fish sauce
- 1 tsp Dark soy sauce
- 3 Tbsp. Oil
- 2 x Cloves garlic, finely sliced
- 1 Tbsp. Sugar
- 1 Tbsp. Fish sauce
- 1 x Lime, juice of
Direcciones
- Prepare the squid and rinse sacs. Blend tentacles and prawn meat with the sauces and pulse the other ingredients through to a mince consistency. Heat a wok of water with 25cm steamer.
- Stuff the squid sacs with the mix, securing with a tooth pick and steam for 8 min. Be sure not to overfill as the squid will shrink when it is cooked. About half full is fine.
- Remove from the heat and heat the oil in another wok. Fry the squid on a very high heat for about 30 seconds on either side till browned. Remove to a hot serving plate and garnish with coriander.
- Drain all but 1tsp of oil from the wok and fry the garlic till golden brown. Add in the rest of the ingredients, heat through and pour over the squid. Serve immediately.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 514g | |
| Calories 566 | |
| Calories from Fat 369 | 65% |
| Total Fat 41.85g | 52% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 2173mg | 91% |
| Potassium 744mg | 21% |
| Total Carbs 61.11g | 16% |
| Dietary Fiber 12.3g | 41% |
| Sugars 21.2g | 14% |
| Protein 5.95g | 10% |
