Squid Sambal

Remove the heads from the squid and peel off the pink skin except for the white flesh. Pull out the chitinous piece from each squid and slit the animal lengthwise at this point, unfold and rinse when cooled. Decoratively score the inside of the squid with a sharp kitchen knife, then cut rectangles about 7 x 4 cm and dry well.

Peel and finely dice the onions. Peel garlic and press through a press. Peel the ginger and grate finely. Melt the sugar until golden brown. Sauté onions, garlic and ginger in it. Add coconut milk and remove from heat. Season with sambal ölek, paprika and salt. 3.

Clean the spring onions, cut the tender and light green diagonally into thin slices. Clean shiitake mushrooms and cut into thin slices. Pluck cilantro greens from stems. Remove the skin from the cucumber, cut in half lengthwise, scrape out the seeds, and cut the cucumber into narrow slices. Peel the shallots and cut them into very fine slices.

Sauté the spring onions and shiitake mushrooms in 2 tablespoons of oil in a large frying pan at high temperature for about 2 minutes, turning. Then add to the coconut sauce form.

5. put squid in 2 large frying pans in the remaining oil at a very high temperature with their smooth outside down and lightly fry for 1-2 min while turning with salt

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