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Такл, я посмотрел в умной книжке, так вот там есть один рец%%%:
Singapore/Malaysian cuisine
Barbecued Seafood
Spice paste:
1 medium onion, grated
4 cloves garlic , chopped
5 cm piece fresh ginger, grated
3 stems lemon grass(white part only), chopped
2 teaspoons ground turmeric
1 teaspoon dried shrimp paste
1/3 cup oil
1/4 teaspoon salt
4 medium calamari (squid) tubes
2 firm white boneless fish fillets, each about 300g
8 raw king prawns
banana leaves for serving
2 limes, cut into wedges
1. To make a Spice Paste
Combine the onion, garlic, ginger, lemon grass, turmeric, shrimp paste, oil and salt in a food processor. Process in short bursts until smooth paste is formed
2. Cut the squid in half lengthways, holding a sharp knife at a slight angle,
make shallow, close cuts in one direction across the underside of each piece, then cut in the opposite direction, taking care not to cut all the way through. Then cut the squid into pieces about 3x4 cm
3. Wash all seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the Spice Paste. Place seafood on a tray and allow to stand for 15 minutes.
4. Lightly brush a barbecue hotplate with the oil and heat gently. When the
plate is hot, arrange the fish fillets and prawns side-by-side on the plate.,
Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange. Add the squid pieces and cook for about 2 minutes or until the flesh turns white and become firm. Take care not to overcook the seafood.
5. Arrange the seafood on a platter lined with banana leaves, add the limes and serve immediately (немедленно съесть).
Singapore/Malaysian cuisine
Barbecued Seafood
Spice paste:
1 medium onion, grated
4 cloves garlic , chopped
5 cm piece fresh ginger, grated
3 stems lemon grass(white part only), chopped
2 teaspoons ground turmeric
1 teaspoon dried shrimp paste
1/3 cup oil
1/4 teaspoon salt
4 medium calamari (squid) tubes
2 firm white boneless fish fillets, each about 300g
8 raw king prawns
banana leaves for serving
2 limes, cut into wedges
1. To make a Spice Paste
Combine the onion, garlic, ginger, lemon grass, turmeric, shrimp paste, oil and salt in a food processor. Process in short bursts until smooth paste is formed
2. Cut the squid in half lengthways, holding a sharp knife at a slight angle,
make shallow, close cuts in one direction across the underside of each piece, then cut in the opposite direction, taking care not to cut all the way through. Then cut the squid into pieces about 3x4 cm
3. Wash all seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the Spice Paste. Place seafood on a tray and allow to stand for 15 minutes.
4. Lightly brush a barbecue hotplate with the oil and heat gently. When the
plate is hot, arrange the fish fillets and prawns side-by-side on the plate.,
Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange. Add the squid pieces and cook for about 2 minutes or until the flesh turns white and become firm. Take care not to overcook the seafood.
5. Arrange the seafood on a platter lined with banana leaves, add the limes and serve immediately (немедленно съесть).
Так что не довелось мне попробовать ни недоваренного мяса, ни несоленого картофеля, ни много другого непонятно чего(может и собаку). Теперь у нас все очень осторожны в этом плане.
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