Sweet and sour squid
A classic technique from Indonesian cuisine applied to squid. The acidity make the squid deliciously tender!
Makes 1kg.
Allergens and dietary requirements
- Mollusks
- Pescetarian
Ingredients
1
kg
squid200
ml
water200
ml
rice vinegar 15
g
palm sugar (gula jawa)1
red chilli pepper4
shallots1
lime, juice2
Indonesian bay leaves1
stalk
lemongrass20
g
galangal rootas needed
coarse sea salt