Balinese Chili Squid (Calamari) Recipe

Number of serving: 4

Total Preparation time: 25minutes

Total Cooking time: 10minutes

Ingredient A
2 large Red chilies, seeded and chopped
2 cloves garlic. chopped
2 cm (3/4 inch) piece fresh tumeric, chopped
2 cm Oh inch) piece fresh ginger, chopped
3 scallions, chopped
1 tomato, peeled, seeded cinch chopped
2 teaspoons coriander seeds
1 teaspoon shrimp paste

Ingredient B
750 g (1 1/2 lb) calamari (squid) tubes lightly cut the inner flesh to make cross pattern, and then cut to bite-size.
1/4 cup (60 ml / 2 fl oz) lime juice
1 pinch salt
1 pinch pepper

Ingredient C
1 pinch pepper
1 cup (250 ml/8 fl oz) chicken stock
5 Thai basil leaves, torn

Ingredient D
2 tablespoon oil
1 red chili, seeded and sliced
3 scallions, sliced
2 tablespoon oil
1 tablespoon tamarind concentrate
1 stem lemon grass (white portion only), thinly sliced

Make Spice Paste by process the Ingredient A with a food processor until forming a smooth paste is evenly formed.

Combine Ingredient B in a bowl, toss well. Cover and put into fridge for 10 minutes to marinate. Heat 1 tablespoon oil in a pan and put in the chili and scallion. Put in the squid and cook over moderate heat for 2 minutes. Remove from the pan. Add another 1 tablespoon of oil to the pan, at medium heat, stir in the spice paste, tamarind and lemon grass, cook for 5 minutes. Place the calamari and Ingredient C to the pan. Bring to boil, then reduce the heat and simmer for 22 minutes. Serve with rice.


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