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

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