Gastronomixs

Sweet and sour squid

A classic technique from Indonesian cuisine applied to squid.

Sweet and sour squid

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Ingredients

1

kg

squid

200

ml

water

200

ml

rice vinegar

15

g

palm sugar

1

 

lombok chilli pepper

4

 

shallots

1

 

lime, juice

2

 

Indonesian bay leaves

1

stalk

lemongrass

20

g

galangal

 

 

Icelandic salt

Preparation method

  • Clean the squid as described in the basic recipe.
  • Rub the squid with the salt and allow to infuse for three hours.
  • Use the other ingredients to make the pickling liquid by bringing all the ingredients to the boil.
  • Slice the squid and mix it with the warm pickling liquid.
  • Place everything inside sterilised preserving jars and close the jars.
  • Allow to cool.

Serving suggestions

  • For an Indonesian touch, serve with star fruit, tomato, and bitter beans.
  • Use as a component in a salad.

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