Stuffed squid in red sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground Pork |
| ½ | cup | Coarsley Chopped Bamboo |
| Shoots | ||
| ¼ | cup | Coarsley Chopped Water |
| Chestnuts | ||
| 1 | teaspoon | Ground Black Pepper |
| 1 | teaspoon | Finely Chopped Garlic |
| 1 | Coriander Stem With Root, | |
| Finely Chopped | ||
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Fish Sauce |
| 12 | Whole Squid, Cleaned With | |
| Cavities Intact | ||
| 3 | tablespoons | Butter |
| ¼ | cup | Tomato Sauce |
| ½ | cup | Dry Red Wine |
| ¼ | cup | Black Soy Sauce |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Ground Black Pepper |
Directions
SAUCE
In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for ½ hour.
Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white.
Remove from heat and set aside while preparing the sauce. Preheat oven to 450øF. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice.
Source: Pojanee Vatanapan's Thai Cookbook