Lemongrass Squid with Mango
Author: eFOrndBKFIc
This simple dish with Thai flavours is perfect for either a starter or a main course.
  • 500g (16 oz) squid, cleaned
  • 1 mango, peeled and diced
  • 400 ml (14 oz) coconut milk
  • 3 stalks of lemongrass
  • Juice of 1 lime
  • 1 tbsp Thai fish sauce
  • 2 garlic cloves, crushed
  • 1 red chilli
  • ΒΌ cup chopped fresh coriander
  • 1 tbsp vegetable oil
  1. Finely chop the chilli. Peel the lemongrass and finely slice the stalks.
  2. Coarsely chop the squid tentacles. Chop the squid wings into 2-3 cm pieces. Open the squid body by running a knife down one side. Score the flesh in a diamond pattern then cut the flesh across the diamonds into 5 cm squares.
  3. Place the squid pieces in a bowl. Add half the chilli and half the lemongrass. Mix and leave for 10 minutes.
  4. Heat the oil in a pan over a high heat. Add the squid and stir-fry for 2-3 minutes then remove from the pan with a slotted spoon and put to one side.
  5. Add the remaining lemongrass, chillis and the garlic into the pan and stir-fry for 1 minute.
  6. Turn the heat down to medium and add the coconut milk. Bring to the boil then simmer gently until the liquid has reduced by about one half.
  7. Add the mango, fish sauce, lime juice, corainder and the squid. Bring back to the simmer and continue stirring for 3-4 minutes until everything has heated through. Serve.
Calories: 460 Fat: 14.8 Sugar: 23.8 Fiber: 2.7 Protein: 42.2 Cholesterol: 582.5
Titli's Tips
You can serve this as a main course with jasmine rice or as a starter for 4 people in small bowls.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/lemongrass-squid-with-mango-recipe