Stuffed Squid In Red Sauce Recipe

Stuffed Squid In Red Sauce Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3/4 lbs: Ground Pork,
1/2 cup: Coarsley Chopped Bamboo,
Shoots,
1/4 cup: Coarsley Chopped Water,
Chestnuts,
1 tsp: Ground Black Pepper,
1 tsp: Finely Chopped Garlic,
1: Coriander Stem With Root,
Finely Chopped,
1/2 tsp: Sugar,
2 tbsp: Fish Sauce,
12: Whole Squid, Cleaned With
Cavities Intact,

SAUCE
3 tbsp: Butter,
1/4 cup: Tomato Sauce,
1/2 cup: Dry Red Wine,
1/4 cup: Black Soy Sauce,
1 tbsp: Sugar,
1 tsp: Ground Black Pepper,

Directions:

In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper,
garlic, coriander, sugar and fish sauce. Refigerate for 1/2 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 450

F. 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 Vatanapans Thai Cookbook


Source from luhu.jp