I love Thai cuisine. it is full of different flavours, different styles of cooking and it is often very easy to do yet ranks as one of the classiest cuisines in the world. While you have Thai restaurants around the world, it is often the simple home-cooked Thai food that strikes me as the most appealing.
This particular dish embodies the simplicity and elegance of Thai home-cooked food, it conjures up images of the Land of Smiles with its fragrances and sea breezes. It goes extremely well with other seafood dishes and white jasmine rice.
In Southeast Asia, baby squids are eaten whole. If you get medium-sized ones like those shown in the photos, do cut them up but take care not to burst the ink sack. If you can only get big ones, then do the normal cleaning procedure by emptying the stomach and vertebral column.
- 200g fresh squids
- 2 cloves garlic, minced
- 10-15 Thai bird’s eye chilli, cut into pieces
- 2 stalks lemongrass, cut into short sections
- 1 tsp sugar
- 3 tbs Thai fish sauce
- 100ml water
- Half green lime
- 2 tbs vegetable oil
- Garnishing: coriander leaves (optional)
Servings: 2 persons
- Heat up your pan with oil on medium heat. Once the oil starts steaming, stir fry your garlic. Then add in your chilli.
- Once the aroma of the garlic and the chilli has been released, add in your squid.
- Fry until the squids have turned white, add in your lemongrass, sugar and fish sauce. Add water, cover and let it simmer for 30 seconds.
- Turn off the heat. Squeeze in the juice of half of the lime. Mix well and serve!