I want to show you an easy way not only to peel a squid, but also how to quickly and deliciously cook it in an Asian style. The dish turns out to be incredibly spicy and tasty, both hot and cold.
Prepare the required ingredients. Defrost large squid beforehand. Peel the onion, garlic, ginger and paprika from the seeds.
Boil the kettle, fill the squid with hot water in a deep bowl, leave for a minute, so it will be easier to clean it from the skin and film.
Heat vegetable oil in a frying pan, put onion chopped in half rings and bell pepper into thin strips, fry for a minute.
Peel the squid from the films, remove the chitinous vein inside, cut it into thin strips too. Transfer it to a skillet along with finely grated garlic and ginger.
As soon as the squid is slightly white, immediately pour in the not too salty soy sauce, add rice vinegar or lemon juice, fish sauce and brown sugar. You can add a little hot pepper for added piquancy.
Pour in a little water and cook over medium heat for 1-2 minutes, no longer.
A ready-made Thai squid appetizer can be served both hot and cold.
Categories: Diet recipes