Title: STUFFED SQUID IN RED SAUCE
Categories: Thai, Seafood
Yield: 4 servings
3/4 lb Ground Pork
1/2 c Coarsley Chopped Bamboo
Shoots
1/4 c Coarsley Chopped Water
Chestnuts
1 ts Ground Black Pepper
1 ts Finely Chopped Garlic
1 Coriander Stem With Root,
Finely Chopped
1/2 ts Sugar
2 tb Fish Sauce
12 Whole Squid, Cleaned With
Cavities Intact
---------------------------SAUCE---------------------------
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper
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.
