If you're only accustomed to eating deep-fried squid, you'll be surprised
by the difference when it is cooked Balinese style. If squid is unavailable,
replace with large cuttlefish or any other firm fish fillets such as
snapper or sea bass. ##
600
g (1/4 lb) baby squid
1 tablespoon freshly squeezed lime juice
1/3 teaspoon powdered white pepper
1/2 teaspoon salt
3 tablespoons oil
5 shallots, peeled and sliced
2 large red chillies, seeded and sliced
1/2 cup spice paste for seafood
1 cup chicken stock
5 sprigs lemon hasil, sliced fried shallots and sprigs of lemon basil
to garnish
Remove
skin ofsquid and pull out the tentacles and head. Cut off and discard
the head and beaky portion, but reserve the tentacles, if preferred.
Clean the squid thoroughly inside and out. Marmate squid with lime juice,
pepper and salt. Heat oil in wok, add shallots, chillies and squid and
saute for 2 minutes over high heat. Add seafood spice paste and continue
to saute for 1 more minute. Pour in chicken stock, add the sliced basil
and bring to boil. Reduce heat and simmer for 1 minute. Season to taste
and garnish with sprigs of lemon basil, fried shallots and serve with
Coconut Rice.
Helpful
hint : If you are using frozen squid, plunge in boiling water
for 30 seconds to seal the squid, thus ensuring that it will saute rather
than stew.
