ingredients

700 g of small squids (supions)
300 g eggplant
200 g of basmati rice
2 onions
1/2 lime
2 beautiful sprigs of basil
1 jar of sauce for Curry Preparation
2 tbsp. to s. of nuoc-mâm
2 tbsp. to s. olive oil

Equipment

1 board 1 knife
1 wok or 1 casserole

Steps

Step 1

In advance: cut the pocket squid in 2, incise the flesh in braces, cut the heads with their tentacles in 2 in the length. Peel and cut onions in narrow quarters. Cut the eggplant into sticks 1 cm thick.

2nd step

20-25 min before serving: heat the oil, brown the onions over medium heat, without browning too much. Add the squid, stir 3 min. Add eggplant, nuoc-mâm, finely chopped lemon, sauce, do not salt. Mix, cover and cook for 15 minutes over low heat. At the same time, cook the rice covered in 2 times its volume of water over very low heat.

Step 3

To serve: remove from heat, add chopped basil, serve with rice.

tips

Squids . Fresh: ask the fishmonger to remove the bone, peel and clean; or frozen: thaw in 3/4 hot water and 1/4 milk.

Sauce for Curry Preparation . Like the nuoc-mâm, under the brand Suzi-Wan.

White wine . Muscadet Côtes de Grandlieu, locality Grandville 2007: lemony and mineral nose with notes of pear and linden, mouth acidulated, mineral, this elegant wine likes fish, mussels, whelks ..., curry ... Savor at 8-9 ° C. 12% vol. € 3.20, Casino.