Ingredients /nutrition
- 300 g minced fish meat
- 3 chopped red chilies
- 5 chopped shallot cloves
- 1 stalk crushed lemon grass
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 450 g grated coconut
- 250 ml water
- 9 dried chilies, soaked in hot water for 20 minutes and drained
- 120 g shallots
- 5 garlic cloves
- 10 g galangal
- 15 g shrimp paste (belacan)
- 750 g cleaned squids
- 4 1/2 tbsp vegetable oil
- 1 tbsp tamarind juice
- 1 tsp sugar
Methods / instructions
- Combine the first 6 ingredients from the list in a bowl and set aside.
- Extract coconut milk from grated coconut and mix with water. Set aside.
- Grind dried chilies, shallots, garlic, galangal and shrimp paste using a food processor or blender. Set aside.
- Stuff squids with fish paste and secure with toothpicks.
- Heat oil and saute ground paste until aromatic.
- Add in tamarind juice, sugar and coconut milk until sauce thickens. Adjust seasoning if required.
- Add in stuffed squids and cook for 2 minutes.
- Serve hot.
Servings: 4
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