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Pamueg Pad Prik Gang Chin
squid ball curry

Ingredients squid balls:
200 gr squid
2 tbsp rice flour
1 tbsp salt
50 gr crushed ice
cold water

Ingredients curry:
2 tbsp red curry paste (see recipe)
250 ml coconut milk
2 tbsp nam pla (fish sauce)
1 tbsp palmsugar
2 tbsp celery leaves, chopped
2 tbsp oil

Preperation/method balls:

Clean the squid and chop jus the flesh into small pieces. Pound or grind the flesh, the salt and the rice flour into a smooth paste. Mix in crushed ice and pound it into a fine mixture. Heat in a pan water and form with teapoons the balls and drop them into the water. When the balls starts to flow, spoon them out of the water and drop them into cold water for cooling.

Preperation/method curry:
Heat in a wok the oil and add the coconut milk and mix in the curry paste. Halve the squid balls and add them and cook it for 30 seconds. Then add the nam pla and the palmsugar and fry it for 30 seconds more. Then mix in the celery and serve.

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