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
Whisk the onion and garlic in a blender until the mixture is creamy.
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.
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.
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 /