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Balinese Chilli Squid

by chef@home (follow)
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This Balinese quick & easy squid dish is full of flavour and the spices give you a kick. Best eaten with steamed rice.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 4 servings

750g whole squid
1/4 cup lime juice
3 tbsp vegetable oil
1 red chilli, sliced
3 spring onions, sliced, plus extra finely shredded to garnish
1 tbsp tamarind paste
1 lemongrass stem, white part only, finely sliced
250ml chicken stock
5 Thai basil leaves, shredded
steamed rice, to serve

Spice Paste
2 red chillies, chopped
2 garlic cloves, chopped
2cm piece fresh ginger, chopped
3cm piece fresh turmeric, chopped
3 spring onions, chopped
1 tomato, peeled, seeded and chopped
2 tsp coriander seeds
1 tsp shrimp paste

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.

To make the spice paste, grind the chilli, ginger, garlic, turmeric, spring onion, tomato, coriander seeds and shrimp paste in a food processor.

Heat 2 tbsp oil in a pan. Cook the squid, chilli and spring onion in batches for 2 minutes over high heat don't overcook the squid. Remove from the pan.

Heat the remaining oil and add the spice paste, tamarind concentrate and lemongrass. Cook, stirring, over medium heat for 5 minutes.

Return the squid to the pan and add the stock. Season with pepper and add the basil. Bring to the boil, then reduce the heat and simmer for 2 minutes.

Serve immediately, garnished with the extra spring onion.

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