Squid in coconut sauce with jasmine rice

Squid in coconut sauce with jasmine rice

Ingredients

• Mini squid 300 g
• Shiitake mushrooms 60 g
• Cucumbers 65 g
• Garlic 1 clove
• Lime 1 piece
• Cilantro 10 g
• Coconut milk 100 ml
• Pepper paste Tom Yam 20 g
• Fish sauce 12.5 ml
• Sesame oil 20 ml
• Jasmine rice 160 g
• Sugar 10 g
• Ground black pepper 5 g
• Lemon grass 15 g

Directions

1. Pour the rice with cold water in a ratio of 1: 1.5, bring to a boil, cover and cook over moderate heat until the water evaporates completely for 6-7 minutes.
2. Cut off the leg of the mushroom, cut into large pieces and soak in cold water for 5-10 minutes; cut squid in half, squeeze 1/4 lime juice.
3. Cut the cucumbers into thin strips diagonally, crush and peel and finely chop the garlic, beat off the lemongrass with the back of a knife.
4. Pour sesame oil into a saucepan, add sugar and lemongrass, heat over medium heat for 1.5 minutes, add garlic and fry for another 30 seconds, pepper.
5. Add tom yum paste and fry for another 30 seconds, pour in coconut milk, simmer for another 1 minute.
6. Squeeze the mushrooms and add to a saucepan, simmer at a gentle boil for 3-4 minutes, stirring constantly, add squid, lime juice and fish sauce, increase the temperature, bring to a boil and simmer for another 3-4 minutes.
7. Put a cucumber on the bottom of a plate, squid on it, pour over the sauce, garnish with coarsely chopped cilantro and serve with rice.