Indonesian shellfish and cuttlefish broth
This seafood stew is packed with Indonesian flavours, with a galangal and coconut milk broth.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- garlic clove4 cloves
- Fish sauce15 ml
- Vegetable oil15 ml
- Coconut milk400 ml
- Fish Broth400 ml
- Soy Sauce15 ml
- Lime2 pieces
Instructions
6 steps- 1
Place the mango, peanuts, chilli, lemongrass, garlic, galangal, cilantro, and spring onions into a food processor and blitz into a smooth paste.
5 min
- 2
Blitz the squid into a smooth paste in a food processor. Season lightly, shape into small balls, and chill in the fridge for 1 hour until firm.
60 min
- 3
Heat oil in a large pot and sauté the shallots until soft. Add the lime leaves and the spice paste, fry for a few minutes, then pour in the coconut milk and fish broth.
5 min
- 4
Season with soy sauce and fish sauce. Add cleaned mussels, clams, and shrimp. Simmer for a few minutes until the shells have fully opened.
5 min
- 5
Heat oil in a pan and shallow - fry the squid balls for a few minutes until cooked through and golden.
5 min
- 6
Stir the lime juice into the broth, add the fried squid balls, garnish with Thai basil, and serve immediately.
2 min
Nutrition
1 serving ≈ 932 g
Nutrition values are estimates. - means data is unavailable.
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