Squid in coconut milk
4 servings
30 minutes
Squid in coconut milk is a delicate dish of Chinese cuisine that combines the tenderness of seafood with a velvety, aromatic sauce. The origins of this recipe trace back to Eastern culinary traditions where harmony of flavors takes center stage. Squid soaked in the softness of coconut milk acquires an amazing texture, while garlic and ginger add a zesty freshness. The addition of soy sauce and white pepper gives depth to the flavor, while cilantro and lemon wedges refresh and highlight the dish's exoticism. This treat not only delights gastronomes but also makes an excellent choice for a festive dinner or cozy evening. Serving it hot allows you to enjoy a rich, warming taste that evokes memories of distant travels and mysterious Asia.
1
Place frozen squid in a bowl, pour boiling water over them, and remove the skin and insides.
- Squid: 1 kg
2
Sauté finely chopped garlic and ginger in a saucepan.
- Garlic: 2 cloves
- Grated ginger: 2 tablespoons
3
Pour in the broth and bring to a boil.
- Chicken broth: 0.5 glass
4
Pour in coconut milk and soy sauce, add 3 lemon wedges, chopped cilantro, and pepper.
- Coconut milk: 350 ml
- Soy sauce: 2 tablespoons
- Lemon: 30 g
- Cilantro: to taste
- Ground white pepper: to taste
5
Cook on low heat until thickened, then add the squid and cook for another minute.
- Squid: 1 kg
