Empty and clean the calamari, it is necessary to separate the head of the cephalopod of the body and to clean this last with big water. For the rest, keep the tentacles and part of the head, pulling out the mouth, cleaning with water and draining everything. Then cut the squid into pieces and large rings and set aside.
Take the most tender base of lemongrass and get rid of the first envelope. Finely chop with a knife or blender the stem, as well as the garlic that you put together in a bowl. Peel the onion into thin slices.
Heat a wok with a little oil, high heat and as soon as the oil is hot, fry the minced onion for 1 minute then the mixture of lemongrass, garlic and immediately after, the squid. Season with a spoonful of fish sauce, sugar and pepper while stirring. the cooking must be very fast to avoid that the squid is rubbery: 3 minutes between the moment when it is thrown in the wok and that it is removed on high fire. Serve immediately with white rice.
It must be recognized: the most tedious side of this recipe is to empty and clean these famous squids (we often use spelling derived from Spanish, squid …). The solution would be to buy rings ready at the fishmonger but you would deprive you of their delicious tentacles …
The basis of the recipe is cooking: about 3 minutes on high heat stirring constantly so that all the pieces are evenly cooked … This is really the kind of dish that must be watched like milk on the fire … Cooking al dente way or cooking very long to tenderize the beast! But no half measure …
Enjoy your meal from
Ingredients
Directions
Empty and clean the calamari, it is necessary to separate the head of the cephalopod of the body and to clean this last with big water. For the rest, keep the tentacles and part of the head, pulling out the mouth, cleaning with water and draining everything. Then cut the squid into pieces and large rings and set aside.
Take the most tender base of lemongrass and get rid of the first envelope. Finely chop with a knife or blender the stem, as well as the garlic that you put together in a bowl. Peel the onion into thin slices.
Heat a wok with a little oil, high heat and as soon as the oil is hot, fry the minced onion for 1 minute then the mixture of lemongrass, garlic and immediately after, the squid. Season with a spoonful of fish sauce, sugar and pepper while stirring. the cooking must be very fast to avoid that the squid is rubbery: 3 minutes between the moment when it is thrown in the wok and that it is removed on high fire. Serve immediately with white rice.
It must be recognized: the most tedious side of this recipe is to empty and clean these famous squids (we often use spelling derived from Spanish, squid …). The solution would be to buy rings ready at the fishmonger but you would deprive you of their delicious tentacles …
The basis of the recipe is cooking: about 3 minutes on high heat stirring constantly so that all the pieces are evenly cooked … This is really the kind of dish that must be watched like milk on the fire … Cooking al dente way or cooking very long to tenderize the beast! But no half measure …
Enjoy your meal from
English 
French 