Monday, June 1, 2020

Stir-fry Squid with Lemongrass and Thai Chili Pepper (Mực xào sả ớt) Recipe


Marinate Squid
2 Large Squids
1/4 tsp. Salt
1 tsp. minced Garlic
2 tsp. chopped Lemongrass
2 tsp. Annatto Seed Oil
1 Thai Chili Pepper
1 tsp. Sugar
Ground Black Pepper

Sautéed Lemongrass
1 cup peeled Lemongrass
3 Tbsp. Olive Oil

Olive Oil
1 tsp. minced Garlic
1 tsp. chopped Lemongrass
2 tsp. Sugar
1/4 tsp. Salt
chopped Green Onions

Rinse 2 large Squids. Cut into strips and remember to lightly cut the surface of squid. Place into a large bowl to marinate. Add in a pinch of Salt, 2 tsp. chopped Lemongrass, 1 tsp. minced Garlic, 2 tsp. Annatto Seed Oil, 1 cut Thai Chili Pepper, 1 tsp. Sugar and Ground Black Pepper.  Mix well and set aside for 20 minutes. 

Peel 1 cup Lemongrass. Using medium heat add in 3 Tbsp. Olive Oil into a pan.  Then add in the peeled Lemongrass. Saute until lightly brown. Remove the sautéed Lemongrass into a bowl.  Remember to save the oil.

Use the oil to stir-fry the squid.  Add in 1 tsp. minced Garlic and 1 tsp. chopped Lemongrass. Add in the marinated squid. Add in 2 tsp. Sugar and 1/4 tsp. Salt.  Stir-fry until cooked then add in the chopped Green Onions. Serve with the sautéed Lemongrass on top.  Enjoy with meal. 

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