Sate are mini-kebabs that are usually made from pork, chicken and various offal. We'll make squid satay. The most important thing about the dish is its special marinade. The dish according to this recipe is obtained dietary, with a high protein content. The taste is interesting, with a characteristic Asian aroma.
It is necessary
- - 600 g of peeled squid carcasses;
- - 1/2 each red paprika, green paprika;
- - 2 limes;
- - 5 cloves of garlic;
- - 20 g of ginger;
- - 4 tbsp. tablespoons of oyster sauce (sold in the Asian spice shops);
- - 4 tbsp. tablespoons of vegetable oil;
- - 2 tbsp. spoons of rice vinegar;
- - 1 tbsp. a spoonful of fish sauce.
Instructions
Step 1
Rinse the squid carcasses, place on paper towels to dry, cut into 4 pieces lengthwise. Next, use a very sharp knife to cut the squid in a diamond shape so that they do not curl up.
Step 2
Peel a small piece of ginger, cut it into thin slices. Peel the cloves of garlic, cut like ginger. Pour boiling water over the limes, dry them, squeeze all the juice out of the half of one fruit, and cut the rest of the fruits into slices.
Step 3
Heat vegetable oil in a wok or deep skillet. Place the strips of green and red paprika in the oil. Put the squid strips on small wooden skewers and put in a frying pan with paprika, fry for 2-3 minutes over high heat, turning the skewers over, then remove them.
Step 4
Add garlic and ginger to the paprika in a wok, fry for 30 seconds. Pour in the rice vinegar and fish sauce, add the oyster sauce and 4 tablespoons of plain water. Add fresh lime juice to acidify the sauce. Turn off the heat and return the squid skewers to the dish for a couple of minutes - the seafood should be saturated with the aroma of the unusual Asian sauce.
Step 5
Serve the squid saté, garnish with lime wedges and season with sauce. Also, the sauce can be served separately with the sata. Or you can prepare any side dish (noodles, rice) for mini-kebabs and mix it with the sauce.
