- serves 8 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 garlic cloves, finely grated
- 2 cm piece ginger, peeled and finely grated
- 3 birds' eye chillies, finely chopped, plus extra to serve
- 2 tsp roasted belachan shrimp paste
- 1½ tbsp white vinegar
- ¼ tsp salt
- 1 tsp caster sugar, optional
- 1 lemongrass stalk, bruised and halved
- 800 g whole cleaned squid, cut into 1.5 cm rings, tentacles cut in half
To serve
- turmeric steamed rice
- coriander sprigs
Serves 8 as part of a banquet.
Instructions
- Heat a large heavy based frying pan over high heat. Add the oil and fry the onion until soft and translucent. Add the garlic, ginger and chilli and cook for another 2 minutes or until fragrant.
- Meanwhile, place the shrimp paste, vinegar, salt, sugar and 2 tablespoons water in a small jug and stir to combine. Add to the onion mixture with the lemongrass, cover and simmer for 3–5 minutes or until slightly reduced.
- Add the squid and cook, stirring occasionally for 5 minutes or until just cooked. If necessary, adjust the seasoning with salt, pepper and sugar, if using. Serve with steamed turmeric rice, topped with a little coriander and extra chilli.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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