Mực Xào Chua Ngọt with Tamarind and Chili
75% chuẩn vị · Vietnamese Fusion
A creative twist on the classic sweet and sour squid, incorporating the distinct tangy flavor of tamarind and a spicier kick from fresh chilies. This variation offers a more complex and zesty profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Squid500g
- Garlic4 cloves
- Shallots2
- Red bell pepper1/2
- Green bell pepper1/2
- Fresh red chilies1-2
- Tamarind paste2 tbsp
- Sugar2 tbsp
- Fish sauce1 tbsp
- Rice vinegar1 tbsp
- Water1/4 cup
- Cornstarch1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh mint leavesfor garnish
- Lime wedgesfor garnish
Các bước
- 1
Clean and prepare the squid, cutting into bite-sized pieces. Season with salt and pepper.
- 2
Mince garlic and shallots. Slice bell peppers. Thinly slice fresh red chilies (adjust to spice preference).
- 3
In a bowl, dissolve tamarind paste in 1/4 cup warm water, strain to remove seeds and pulp. Whisk in sugar, fish sauce, rice vinegar, and cornstarch.
- 4
Heat 1 tbsp oil in a wok over medium-high heat. Add garlic and shallots, stir-fry until fragrant (about 1 minute).
- 5
Add squid and stir-fry until just opaque (about 1-2 minutes). Remove squid and set aside.
- 6
Add remaining 1 tbsp oil to the wok. Add bell peppers and sliced chilies, stir-fry until tender-crisp (about 3-4 minutes).
- 7
Return squid to the wok. Pour the tamarind sauce mixture over the ingredients.
- 8
Stir-fry until the sauce thickens and coats everything (about 1-2 minutes). Adjust seasoning if needed.
- 9
Garnish with fresh mint leaves and serve with lime wedges on the side.
