Sate is a mini-barbecue, which is usually prepared from pork, chicken and various offal. We will make squid satate. The most important thing in the dish is a special marinade. The recipe for this recipe is dietary, high in protein. It tastes interesting, with a characteristic Asian aroma.
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You will need
- - 600 g of peeled squid carcasses;
- - 1/2 red paprika, green paprika;
- - 2 limes;
- - 5 cloves of garlic;
- - 20 g of ginger;
- - 4 tbsp. tablespoons of oyster sauce (sold in departments with Asian seasonings);
- - 4 tbsp. tablespoons of vegetable oil;
- - 2 tbsp. tablespoons of rice vinegar;
- - 1 tbsp. spoon of fish sauce.
Instruction manual
1
Rinse the squid carcasses, put them on paper towels to dry them, cut them into 4 pieces in length. Next, with a very sharp knife, cut the squids in a rhomboid shape so that they do not curl.
2
Peel a small piece of ginger, cut it into thin slices. Peel the cloves of garlic, chop like ginger. Pour lime over with boiling water, dry, squeeze out all the juice from half of one fruit, and cut the remaining fruits into slices.
3
Heat the oil in a wok or in a deep skillet. Put in strips of green and red paprika oil. Put squid strips on small wooden skewers and put them in a frying pan to the paprika, fry for 2-3 minutes over high heat, turning the skewers over, then pull them out.
4
Add garlic and ginger to the paprika in the wok, fry for 30 seconds. Pour rice vinegar with fish sauce, add oyster sauce and 4 tablespoons of plain water. Acidify the sauce with freshly squeezed lime juice. Turn off the heat and return the skewers and squid to the dishes for a couple of minutes - the seafood should be saturated with the aroma of an unusual Asian sauce.
5
Serve the squid with squid, garnished with lime slices and watering the sauce. Also, the sauce can be served separately. Or you can cook any side dish for mini skewers (vermicelli, rice) and mix it with sauce.