Nonya Tom Yam soup with shrimp and squid

Ingredients for 2 servings:

• 150 g shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 100 g squid tube(s), ready to cook, frozen
• 1 tsp, leveled XO sauce, medium hot
• 1 tbsp oyster sauce
• 4 tbsp herb butter for frying
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 20 g ginger
• 40 g pepper, red, long, mild
• 4 stalks of lemongrass
• 4 lemon leaves
• 2 m.-large tomato(s)
• 1 chili pepper(s), red
• 300 g water
• 2 tbsp tomato ketchup
• 1 tsp XO sauce, medium hot
• 1 tsp chicken broth powder
• 4 tbsp light fish sauce (kecap ikan)
• 1 tbsp tamarind syrup
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp oregano, shredded
• 1 tbsp, leveled tapioca flour
• 2 tbsp rice wine, dark, spicy-mild
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

A particularly spicy seafood soup from the Nonya cuisine of Malaysia.

Thaw the shrimp and squid tubes. Mix the XO sauce and oyster sauce together and set aside. Make a 5 mm deep cut on the back of the shrimp. Remove any visible intestines. Cut the squid tubes open on one side and dry both sides thoroughly. Make a diamond-shaped cut in the inside and cut the squid tubes into pieces approximately 3 x 4 cm. Marinate the shrimp and squid tubes in the marinade until ready to use. For the vegetables, peel and roughly chop the onions, garlic cloves, and ginger. Wash the remaining vegetables. Remove the stems from the chili peppers and cut them crosswise into approximately 2 cm long pieces. Leave the seeds. Remove and discard the wilted leaves, the root stem, and the green leaves from the lemongrass. Cut off 8 cm of the lower, white part and pound it slightly with the back of a knife until soft. Cut the remaining part crosswise into thin slices. Pierce the lemon leaves with a fork. Quarter the tomatoes lengthwise and remove the green and white parts. Cut the quarters crosswise into thirds. Leave the chili with the stem attached. Place all the vegetables, except for the large lemongrass pieces, the lime leaves, and the chili, in a blender along with all the stock ingredients and blend for 2 minutes. Pour the stock into a saucepan with the lemongrass pieces, the lime leaves, and the chili; cover and simmer for 45 minutes. After 40 minutes, melt the herb butter and fry the shrimp and squid pieces over moderate heat. Add to the soup with the butter. Ladle the finished soup into serving bowls, garnish as desired, serve, and enjoy. Note: Lemongrass, lime leaves, and chili are not to be consumed.