Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 8 x walnut-size shallots
- 3 x garlic cloves
- 1 tsp dry shrimp paste (blachan)
- 2 Tbsp. chili garlic sauce
- 1/4 c. water
- 1 lb squid cleaned
- 2 Tbsp. veg. oil
- 1/2 c. unsweetened coconut lowfat milk
- 1/4 c. tamarind water
- Â Â (made by soaking 2 1/2 tbspns tamarind
- Â Â pulp in 1/2 c. warm water for 10 to 15 min and then extracting the liquid)
- 1 Tbsp. sugar
- 1/2 tsp paprika
- Â Â Soy sauce to taste
- Â Â (or possibly salt)
- 1 x fresh red jalapeno chile sliced
Direcciones
- Combine spice paste ingredients in a blender and process till smooth.
- Cut squid crosswise into 1/4-inch slices to make rings; leave tentacles whole.
- Heat a wok over medium-low heat till warm. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring fragrant, 6 to 8 min.
- Add in coconut lowfat milk, tamarind water, sugar, paprika, and soy sauce to taste. Simmer over low heat till sauce thickens slightly, about 4 min.
- Add in squid and simmer till tender, 2 to 4 min, depending on size.
- Arrange squid on a plate and garnish with sliced chile.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 89 | 44% |
| Total Fat 10.18g | 13% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 264mg | 88% |
| Sodium 364mg | 15% |
| Potassium 327mg | 9% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.64g | 2% |
| Protein 18.18g | 29% |
