Squid in Tamarind Brown Butter with Green Mango Recipe


  • Salt
  • ¼ cup tamarind puree (see Note)
  • 1 tablespoon water
  • Freshly ground pepper
  • 1 large unripe mango, peeled and cut into julienne strips
  • 4 scallions, thinly sliced on a wide diagonal
  • 2 pounds whole cleaned squid
  • + 6 more ingredients
    • 2 teaspoons yuzu kosho paste (see Note)
    • 1 ½ tablespoons orange-infused olive oil
    • 1 ½ tablespoons freshly squeezed lime juice
    • 1 small garlic clove, minced
    • 4 tablespoons unsalted butter
    • 1 tablespoon kecap manis (see Note)

In a large saucepan, cover the squid with water. Add 1 teaspoon of salt and simmer over low heat until tender, about 30 minutes. Drain. Score each squid body in a crosshatch pattern. In a small bowl, combine the yuzu kosho paste with the olive oil, lime juice and minced garlic. In a large s...

View full recipe at SpringPad


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