Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Squid - cut into rings

  2. 1 Onion - chopped

  3. 1/4 cup 23g / 0.8oz Almonds

  4. 2 Fresh chiles - finely

  5. 1 teaspoon 5ml Cayenne

  6. 1 teaspoon 5ml Grated lemon peel

  7. 1 teaspoon 5ml Tamarind concentrate - dissolved in

  8. 2 tablespoons 30ml Water - or 2 tablespoons 30ml Lemon juice

  9. 1 teaspoon 5ml Lemon grass - (dry), or 1 Fresh lemon grass - chopped

  10. 1 tablespoon 15ml Brown sugar

  11. 1/4 teaspoon 1 1/3ml Shrimp paste or 1 teaspoon 5ml Dried - salted shrimp

  12. 2 tablespoons 30ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. * (known as shrimp sauce in China), This is probably the most exotic of these recipes. No country of origin is given, but from the name and the process it must be Indonesian or Malaysian.

  2. This dish has several unusual ingredients for which there are adequate substitutes available. In any case, all the exotic ingredients are available at Chinese grocery.

  3. In a food processor, purse the onion, almonds, chiles and shrimp paste.

  4. In a large, heavy frying pan or a wok, saute the spice paste in oil over low heat. When it turns dark brown, add tamarind water, the lemon, lemon grass and sugar. Saute a minute more, then add the squid. Turn up the heat and cook for 3 minutes, adding water if necessary to keep the sauce from sticking. Remove from heat and serve over rice.

  5. As a main course this dish serves 3; as a side dish, 6 or more.

  6. From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca.

  7. ISBN 0-915572-61-3


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