Wok-tossed Squid With Kampot Pepper

Wok-tossed Squid With Kampot Pepper

Recette de: Fruits de mer
 
 
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Add the vegetable oil, garlic, chilli paste and peppercorns to a hot wok. Stir-fry over a medium–high heat for 30 seconds, or until fragrant.
Add the squid, onion, capsicums and chilli and stir-fry for a further 1–2 minutes.
Add the oyster sauce, fish sauce, palm sugar, peanuts, coconut cream and a pinch of sea salt and stir-fry for a further 1½ minutes, or until heated through.
Garnish with extra chilli slices and serve.

 



INGRéDIENTS
2 tbsp vegetable oil
2 garlic cloves, chopped
1 tsp Cambodian chilli paste
30 g kampot green peppercorns or fresh green peppercorns
200 g baby squid, cleaned, skinned, cut into 4 cm-thick pieces, including the tentacles
½ onion, cut into wedges
¼ green capsicum, finely sliced
¼ red capsicum, finely sliced
1 long red chilli, sliced, plus extra sliced chilli to garnish
2 tbsp oyster sauce
2 tbsp fish sauce
2 tsp liquid palm sugar or shaved palm sugar (jaggery)
1 tbsp crushed roasted peanuts
60 ml coconut cream

Ajouté par: Natália Martins
Consulté: 2684 X
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