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serves for
4
total time
0
HR
0
MIN
ingredients
Rice vinegar
300 g
Shallots
1 each
Oil
2 tbsp, peanut
Curry
2 tbsp, powder
Stock
500 ml, vegetable
Salt
Squids
250 g, cleaned, prepared
Yellow bell peppers
1 small
Green pepper
1 small
Red pepper
1 small
Garlic
1 clove
Oil
4 tbsp, peanut
Chili pepper
1 each, red, pepper
Shrimps
200 g, tails, raw, peeled
Coriander
1 tbsp, ground
Salt
fresh
Chives
1 tbsp
Preparation
Peel and finely dice the shallot. Heat the oil in a pan and sweat the shallot until translucent. Add the curry powder and rice and sweat all together for a short time, then add half the vegetable stock.
When the liquid has been absorbed, add the rest of the stock, season with salt, cover and cook over a reduced heat for 12 - 15 minutes.
Cut the squid into rings approximately 1 cm thick. Wash, trim and halve the peppers, remove the seeds and the white inner ribs and cut the flesh into approximately 1.5 cm diamonds. Wash the chili, slit open lengthwise, remove the seeds and the white inner ribs and finely dice the flesh. Peel and finely chop the garlic.
Heat the oil in a frying pan and lightly sauté the garlic and pepper diamonds. Add the chili and season lightly with salt. After 3 minutes add the squid rings to the pan and after 5 minutes mix in the shrimps.
Season to taste with coriander, salt and pepper. Mix with the rice, transfer to an ovenproof pot and bake in a preheated oven (180°) for 12 - 15 minutes. Serve sprinkled with chives.
