Malaysian-style squid

cocina asiatica
Malaysian cuisine
Malaysian-style squid
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prep time
15 min
cooking time
15 min
total time
30 min
prep time
15 min
cooking time
15 min
total time
30 min
  • 2 medium red onions, coarse lyched
  • 4 cloves of garlic
  • 500 g of squid or cuttlefish bodies
  • 4 tablespoons oil
  • 1/2 teaspoon prawn paste
  • the bark of half a lemon, in strips, o 1 lemongrass sprig
  • 2 teaspoons of sambal oelek
  • 2 teaspoons of concentrated tomato
  • 1 tablespoon of fine brown sugar, or palm sugar
  • 2 tbsp lemon juice, malt vinegar or tamarind sauce
  • 1/4 cup of coconut cream
  1. Whisk the onion and garlic in a blender until the mixture is creamy.
  2. Open the squid in two lengths with a sharp knife, make shallow parallel cuts on the face of both halves; cut in the opposite direction, drawing some diamonds about 4x3 cm.
  3. Heat the oil in a wok and add the prawn paste; fira the mixture during 30 seconds. Add the onion mixture and sing for 5 minutes over medium heat, re-edlving until the mixture has been reduced and the oil has been detached. Add lemon bark, the sambal oelek, concentrated tomato, sugar, juice and coconut cream. Cook it, stirring occasionally, a few 5 minutes.
  4. Add the squid and stir well. Cover the wok and simmer for 3 minutes, until they're tender. Serve with steamed or cooked rice.
  • Prepare it 1 day before and keep it covered in the fridge. Heat to simmer. As it is a very seasoned dish, accompany him with softer ones.
Recipes easy to https://recetasdecocinafaciles.NET /

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