Lemongrass Squid with Mango
This simple dish with Thai flavours is perfect for either a starter or a main course.
Ingredients
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Instructions
- Finely chop the chilli. Peel the lemongrass and finely slice the stalks.
- 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.
- Place the squid pieces in a bowl. Add half the chilli and half the lemongrass. Mix and leave for 10 minutes.
- 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.
- Add the remaining lemongrass, chillis and the garlic into the pan and stir-fry for 1 minute.
- 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.
- 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.
Titli's Tips
You can serve this as a main course with jasmine rice or as a starter for 4 people in small bowls.
Nutrition Facts
Amount Per Serving
% Daily Value
Calories 460
23%
Calories from Fat 133
Total Fat 14.8g
22%
Saturated Fat 10.2g
51%
Unsaturated Fat 3.8g
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Amount Per Serving
% Daily Value
Total Carbohydrate 36.3g
12%
Dietary Fibre 2.7g
10%
Sugars 23.8g
Protein 42.2g
84%
Cholesterol 582.5mgs
194%
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