Squid has a taste to eat, especially the pungent taste of satay, the faint aroma of ginger and green onion. Baby corn and sweet carrots are sweet, crunchy, crispy, this dish can also be eaten with rice.
Squid: 350g, Baby Corn: 300g, Carrot: ½ tuber, Scallions: 2 branches
Sliced horn chili: 1
Minced horn chili, minced ginger, shrimp satay, chili sauce: 1 tablespoon each
Salt, fish sauce, minced onion and garlic.
Squid remove intestines, slit on squid meat, cut into 4 cm pieces. Marinate squid with 2 tablespoons of shrimp satay
Sliced baby corn, carrots cut into sticks 4cm long. Sliced scallions. Crushed chili peppers.
Slightly blanch baby corn & carrots with ½ tbsp salt. Take it out and put it in cold water, take it out and let it dry.
Mix stir-fry including: sugar, chili sauce, fish sauce: 1 tablespoon each
Saute ginger, hot peppers and 1 tablespoon minced onion and garlic. Put the squid into the stir-fry, pour in the baby corn and carrots and stir-fry together, finally add the stir-fry mixture (done in the preliminary processing). Stir by hand. Add in the minced horn peppers, sliced horn peppers, and scallions
How to use: Arrange on a plate, add cilantro and a little ground pepper on top. Serve with hot rice.
Good Luck!! You could get Shrimp Sa te product for dish below