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🍽️ Thai Squid with Coconut Sriracha Sauce

620 kcal · 30 min · 4 servings

Ingredients

• 300 g Squid (1.5 kg)
• 100 g Shallots
• 3 Garlic cloves
• 50 g Ginger (1 piece)
• 4 tbsp Oil
• 1 tbsp Sugar
• 400 ml Coconut milk (9 % fat)
• 300 ml classic vegetable broth
• 2 tbsp Sriracha (or sambal oelek)
• 2 bunches Spring onions
• 150 g Shiitake mushrooms
• Salt
• Pepper
• 3 Lime leaves
• 5 sprigs Thai basil

Instructions

1. 1. Gently pull the heads out of the squid bodies.
2. 2. Cut off the internal organs just behind the eyes, but do not separate the tentacles from the head skin.
3. 3. Remove the hard, transparent beak from the head.
4. 4. Rinse the tentacles under cold water and set them aside.
5. 5. Peel the outer skin off the bodies.
6. 6. Remove the side fins and the transparent cartilage strip from the inside.
7. 7. Cut the bodies open lengthwise and remove any remaining innards.
8. 8. Rinse the meat under cold water and pat it dry.
9. 9. Place the bodies with the smooth side facing down on a cutting board.
10. 10. Score the meat in a diamond pattern, cutting shallowly without going all the way through.
11. 11. Cut the bodies in half lengthwise and divide them into strips about two centimeters wide.
12. 12. Halve the tentacles lengthwise.
13. 13. Peel the shallots and garlic and dice them finely.
14. 14. Peel the ginger and grate it finely.
15. 15. Heat one tablespoon of oil in a pot.
16. 16. Sauté the shallots, garlic, and ginger briefly.
17. 17. Sprinkle the mixture with sugar.
18. 18. Pour in the coconut milk and the broth.
19. 19. Stir in the Sriracha sauce and remove the pot from the heat.
20. 20. Clean the spring onions and slice the white and light green parts diagonally.
21. 21. Clean the shiitake mushrooms and cut off the tough stem ends.
22. 22. Slice the mushroom caps into thin slices.
23. 23. Heat one tablespoon of oil in a pot over high heat.
24. 24. Fry the spring onions and mushrooms for one minute.
25. 25. Remove the vegetables from the pot and add the prepared sauce.
26. 26. Heat the remaining oil in two frying pans.
27. 27. Place the squid bodies with the smooth side down into the hot pan.
28. 28. Add the tentacles to the pan as well.
29. 29. Fry the squid for two minutes over high heat.
30. 30. Season the squid lightly with salt and pepper.
31. 31. Rinse the lime leaves under running water.
32. 32. Place the squid and the lime leaves into a pot.
33. 33. Pour the sauce over the squid.
34. 34. Cook the dish over medium heat with the lid closed for 30 minutes.
35. 35. Wash the Thai basil and shake it dry.
36. 36. Pluck the leaves from the stems.
37. 37. After 20 minutes of cooking time, add the spring onions, mushroom slices, and Thai basil to the pot.
38. 38. Season the finished dish finally with salt and pepper.

Nutrition per serving

• kcal: 620
• Protein: 72 g · Fett/Fat: 23 g · Carbs: 30 g