Thai-Inspired Stew of Squid and Shiitake Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

If you are unable to get sour shrimp paste for this stew, use the juice of a second lemon and chilli powder to taste.


  • 4 medium-sized plum tomatoes
  • 300ml (½ pint) fish or chicken stock


Put the tomatoes into a bowl, pour over enough boiling water to cover and leave them for two minutes; then peel the tomatoes and cut them into small cubes. Pour the fish stock into a large casserole and add the lemon juice, tomato, ginger and garlic. Bring the mixture to the boil, stir in the shrimp paste and continue stirring until the paste is dissolved. Cover the dish and simmer the casserol