 |
Prep Time: 135 Minutes Cook Time: 15 Minutes |
Ready In: 150 Minutes Servings: 2 |
|
This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid. Ingredients:
6 shallots, finely chopped |
4 cloves garlic, peeled and crushed |
2 tablespoons sambal belachan |
2 teaspoons vegetable oil |
1 teaspoon curry powder |
1 teaspoon ground cumin |
1 teaspoon fresh lime juice |
salt and pepper to taste |
1 pound squid, cleaned and sliced into rings |
1 banana leaf |
Directions:
1. In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
|
|