Konjac Squid |
| 1 1/4 lb squid with tentacles; cleaned
1 can coconut milk; unsweetened 4 kaffir ime leaves; optional 1 lemon; zested 2 tablespoon fish sauce 3 chilies; seeded, minced 3 slices ginger; sliced 1 package konjac broad noodles in water Wash squid and slice into rings. Chop tentacles. Cut the zest off the lemon in broad strips. In a saucepan, heat coconut milk, kaffir lime leaves, the lemon zest, ginger slices, chopped chili peppers, and fish sauce. Bring to a boil and reduce by half. Drain the konjac noodles and rinse. Steam them for 4 minutes. Add the squid and noodles to the coconut mixture. (At this point you may want to remove the kaffir leaves, lemon zest and ginger. We leave them in and just eat around them.) Boil until the squid is done, about 5 minutes depending on the size of the squid. Serve in shallow bowls. There will be a little soup to go with the squid and noodles. Serves 3.
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| Source for Konjac Glucomannan Flat Pasta/Noodles |
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