沙爹酱香烤小鱿鱼Satay Sauce Sizzling Baby Squid

将小鱿鱼放入沸水里，加入姜片和盐，煮约2分钟，捞起滴干水备用。Blanch baby squid into boiling water for 2 mins together with salt and ginger, drain and set aside.

在平底锅内热油，爆香蒜和疯柑叶至香，加入Heng's马六甲沙爹火锅底料，拌匀后加入椰浆煮至浓稠，以少许盐和胡椒粉调味。In a pan, add in oil saute garlic and kafir leaves till fragrant, add in Heng's Malacca Satay Celup sauce , stir fry wel. Add in coconut milk and cook until sauce thicken, season with some salt and pepper. (pic 3-5)

将烧烤盘预热，帅上少许油，铺上小鱿鱼及酱料，再以青葱和蒜白装饰，即可趁热享用。Pre-heat sizzling pan, rub with some oil, arrange the cooked squid on the plate. Pour over gravy immediately with sizzling effect, garnish with spring onion and chieves, serve hot.