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  • Balinese Chili Squid

    1 vote
    Balinese Chili Squid
    Prep: 30 min Cook: 20 min Servings: 4
    by kitchen flavours
    25 recipes
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    This is a lovely dish, perfect with white rice.It is not spicy, mild enough that my kids really enjoy it. The recipe requires 1/4 cup of lime juice, which I think is too much and would be too sour for my liking, as tamarind paste is also used for this dish. I only use the juice of two calamansi limes, and it is just right with about 3/4 tablespoon of tamarind paste. I was tempted to use a big bunch of Thai basil leaves from my garden, but my hubby do not really like the smell of this leaves, so I only use about 8 pieces. Which is great, as there is a light aroma of the leaves without being overpowering. The recipe calls for 1 cup of chicken stock, but I did not use it at all, as when the squid was stir-fried, there's enough juices from the squid, and this is a fairly dry dish, from the photo in the book. And I think by boiling the squid with the chicken stock for a couple of minutes will overcook them, making them tough. But then I'm giving the recipe as it is, feel free to follow the original.

    Ingredients

    • Balinese Chili Squid
    • (adapted from "Stir Fry)
    • 750gm (1 lb 10oz) squid tubes
    • 60ml (2fl oz/1/4 cup) lime juice (I use the juice from 2 calamansi limes)
    • 3 tablespoons vegetable oil
    • 1 large red chili, seeded and sliced
    • 3 spring onions (scallions), sliced, plus extra finely shredded spring onion, to garnish
    • 1 tablespoon tamarind concentrate (I just use about 3/4 tablespoon)
    • 1 lemongrass stem, white part only, finely sliced
    • 250ml (9fl oz / 1 cup) chicken stock (I did not use this at all)
    • 5 Thai basil leaves, shredded
    • Spice Paste
    • 2 large red chilies, seeded and chopped
    • 2 garlic cloves, chopped
    • 2 cm (3/4 inch) piece fresh ginger, chopped
    • 2 cm (3/4 inch) piece fresh turmeric, chopped
    • 3 spring onions (scallions), chopped
    • 1 tomato, peeled, seeded and chopped
    • 2 teaspoons coriander seeds
    • 1 teaspoon shrimp paste

    Directions

    1. Score the underside flesh of the squid in a fine criss-cross pattern and cut into large pieces. Place in a bowl with the lime juice and season well.
    2. To make the spice paste, grind the chili, garlic, ginger, turmeric, spring onion, tomato, coriander seeds and shrimp paste in a food processor.
    3. Heat 2 tablespoons of the oil in a wok.
    4. Cook the squid, chili and spring onion in batches for 2 minutes over high heat - don't overcook the squid.
    5. Remove from the wok.
    6. Heat the remaining oil and add the spice paste, tamarind concentrate and lemongrass.
    7. Cook, stirring, over medium heat for 5 minutes.
    8. Return the squid to the wok and add the stock. Season with pepper and add the basil. Bring to the boil, then reduce the heat and simmer for 2 minutes.
    9. Serve immediately, garnished with the extra spring onion. (For this step, I just add the squid and the juices into the wok, season with pepper and add the basil, give a couple of turns in the wok for 1 to 2 minutes and dish out to a serving plate).

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