Mix the onion. garlic, the ginger, lemongrass, the curcuma, prawn paste, oil and salt in a crusher and chop until the mixture forms a homogeneous paste.
Open the squid by cutting them far and spread them on the table with the soft inner face facing up. Make shallow cuts in the form of a honeycomb, being careful not to pass, and then cut into large pieces. Wash all pieces thoroughly in cold water and dry with paper napkins. Lightly coat them with the spice paste. Put the squid in a bowl and put it covered in the fridge some 15 minutes.
Grease the barbecue griddle with a light layer of oil and heat it. How hot the iron is, place fish fillets and prawns together. Tie them up 3 minutes per side, giving them a single turn, or have the fish well done and don't fall apart and the prawns turn bright orange-red. Put the squid pieces and dry them 2 minutes or until the meat turns white and starts rolling, taking care not to overdo it.
Put the seafood and fish in a bowl topped with banana leaves, decorate them with the lime wedges and serve immediately, Decorated, If you want to, with band-aids from the lime shell and some sprigs of fresh mint. You can accompany this dish with steamed rice or in water.
If you serve it as part of a dinner, put each guest with a sink of hot water so that they can clean the two after peeling the prawns. Laa banana leaves can be purchased in fruit shops and specialty stores. If you leave the seafood longer in the marinade. will have more flavor.
Variation: you can use all kinds of seafood: the octopus, mussels, Scallops and oysters are equally suitable
for the barbecue.
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