Ingredients
1 kg Large Squid
5 Large Shallot chopped
2 cloves Garlic finely chopped
2 tbsp Tomato Paste
2 tbsp Cooking Oil
1/2 cup Water
Salt & Black Pepper
Chopped Green Onion for garnish
1/2 tbsp Cornstarch
3 tbsp Water (for cornstarch)
Sauce
3 Lemongrass Crushed
3 tbsp Chili Sauce
2 tbsp Oyster Sauce
1,5 tsp Worcestershire Sauce
1 tbsp Granulated Sugar
1 tsp Chicken Stock Powder
2 Chopped Bird’s Eye Chilis (optional)
2 Bay Leaves (optional)
Directions
Cut the squid so the meat shaped like the rings. Cut in 1/3-1/2 inch thickness. You can discard the skin and the tentacles (optional).
In large pan heat the cooking oil. Sauté the shallot for 1 minute then add garlic and continue cooking for 1 minute. Add tomato paste and stir for 2 minutes.
Add chopped squid and water. The add all sauce ingredients. Continue cooking for 5 minutes. Adjust the taste with salt and black pepper.
In small bowl combine cornstarch and 3 tbsp water. Add to the pan and stir until the sauce thicken.
Turn off the heat and tomato squid stir fry is ready to serve.
