| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Calamari rings; cleaned |
| 1 |
c |
Makheua pro; quartered |
| 2 |
tb |
Chopped garlic |
| 2 |
tb |
Red curry paste |
| 2 |
tb |
Fish sauce |
| 1 |
tb |
Light soy sauce |
| 1 |
pn |
Sugar |
| 1 |
tb |
Julienned prik ki nu daeng (red Birdseye chilis) (up to) |
| 3 |
|
Bai makrut (Kaffir lime leaves); shredded |
| 2 |
tb |
Chopped bai kaprao |
INSTRUCTIONS
Date: Wed, 08 May 1996 15:14:45 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This dish is supposed to be hot. However as always you can reduce the heat
in cooking it (diners can always add more chili later, but they can't take
it out!) bai kaprao (holy basil) is a Thai variety. If not available
substitute ordinary european basil. Thai eggplants (makheua pro) are a
yellowish green fruit the size of a golfball. If you can't get them, then
you could substitute common purple aubergine.
Heat a little oil in a wok and stir fry the garlic, then add the curry
paste, and stir until aromatic. Add the squid, and stir fry briefly. This
cooks very quickly and becomes rubbery if overcooked. You may prefer to
lift the wok from the stove to stir in the squid. Add the remaining
ingredients, and stir until the flavors are combined. As soon as the squid
is cooked transfer to a serving dish.
Note: because the squid cooks so quickly, you might prefer to steam the
squid, and to combine and reduce the other ingredients to form a dipping
sauce.
In either case serve with prik dong (pickled red chilis), nam pla prik
(green chilis in fish sauce), prik phom (chili powder), sugar, and fresh
ground ginger.
If you are serving it "dip style", then you could also add a mild satay
sauce as a contrasting dip. Those who prefer a hotter dip might also use
nam prik narok (literally "the dipping sauce from Hell")
CHILE-HEADS DIGEST V2 #314
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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