Squid and prawn in padang

Squid and prawn in padang sauce

Salted squid is a squid or fish that has been preserved in dry salt and eaten. It is used to dry or salt, or dry salt or brine, which is often used as a way to preserve seafood. [1] Salt squid is common in countries around Asia, especially Indonesia, Malaysia, Thailand, Vietnam, Hong Kong, South China, South Korea and Japan. In Indonesia, salted squid is often cooked into various dishes, such as squid chili sauce, fried foreign squid, spicy squid dish, spicy dishes, seafood different, etc. Efrata 500 g squid 250 gr 2 humps of sweet corn 3 lime leaves 4 tablespoons of shrimp sauce 4 tablespoons of tomato sauce 3 tablespoons chili sauce 1 humpion pepper powder Salt Mushroom broth White sugar 1 liter of water liik # Soft flour 3 cloves of garlic 5 cloves red onion 2 pieces of hot red chili pepper can be added 2 pieces of devil's chili 1 piece of ginger How to do it Step 1 Discard the squid ink, wash and cut to taste, because the prawns remove the head and tail, but if you are using large prawns, it is better to remove the skin. Step 2 I fried the squid and prawn for some time, because in my opinion, this method can reduce the smell of the fish, fried for about 2 minutes at a low temperature. Step 3 Grind the fragrant puree with lime leaves, add water and add the sauce, sugar, salt and mushroom sauce. Then, add the chopped corn according to the taste, after the water is boiled, add the onion. Step 4 Once the corn is cooked, the water is reduced, then add the grass and the squid, cook for a while because if it is too long, the squid will be hard, adjust its taste and add the green onion. Step 5 Turn off the heat and the squid prawn in padang sauce is ready to eat with hot rice

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