Tuesday, August 23, 2005

Mực Xào Ruốc Sả

Lemongrass cuttlefish

2/3 lb cuttlefish filet
1 T lemongrass, minced
1 T fine shrimp paste
1 clove garlic, minced
1/2 white onion
10 dried chili pepper
1 T vegetable oil
fish sauce, sugar, pepper to taste

Make diagonal cuts to 2/3 deep on the inside surface of the cuttlefish filet, turn and make diagonal cuts to 2/3 deep to form diamond-shape cuts. Cut into pieces, it will curl when cooked.

Heat pan and add oil, add garlic and cook until fragrant, add cuttlefish and stir-fry. when they start to curl, add lemongrass, chili pepper and onion, stir evenly, add shrimp paste and continue to stir until onion are translucent. Add sugar, fish sauce to taste. Sprinkle with black pepper.

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