CC license



Ingredients:
Squid
  • 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for further processing
  • 50 g (1 2/3 oz) rice flour
  • salt and pepper
  • oil for deep frying
Stuffing
  • 100g (*1/4 lb)pork mince
  • 100g (*1/4 lb) prawns, peeled
  • 1 garlic clove crushed
  • 2 tsp ginger, roughly chopped
  • 1 tsp Vietnamese fish sauce
  • 1 tsp red chilli, seeds removed and roughly chopped
  • 1 tbsp coriander, roughly chopped
  • 10g (1/3 oz)  water chestnuts
  • 1 egg white
  • freshly ground pepper
* For convenience I've rounded up the amount of pork mince and prawns. This won't alter the outcome of flavour and consistency significantly
Red Curry
  • 2-3 Tbsp red curry paste (Suggest a Cambodian curry paste). Recipe here.
  • 700ml coconut milk
  • 1 large red chillie, seeds removed and chopped
  • 1 tbsp shredded holy basil
  • 1 tbsp finely chopped coriander
  • 1 Tbsp prahok (Cambodian fermented fish). If not then use 2 tbsp Vietnamese Fish Sauce
  • 1 Tbsp palmsugar
  • 2 tbsp cashew nuts, roasted
  • To Serve
  • Boiled jasmine
  • Coriander leaves, to garnish
Method
  1. Place all the stuffing ingredients in a food processor and blend to a paste. Fill the squid pouches with the stuffing, do not fill them tightly. Secure the ends of the squid with toothpicks.
  2. Heat a little oil in a wok or frying pan and fry the stuffed squid in it for 2-3 minutes sealing the meats, turning halfway. Remove from the oil and set aside.
  3. Heat a little oil in a wok or large  frying pan , when hot add the curry paste stir continuously and cook for about a minute over a moderate heat, until it is aromatic. Stir in the coconut milk, and add the coriander . Bring to the boil.
  4. Place the stuffed squid in the curry and leave it to simmer for 20-25 minutes turn the squid over halfway through cooking. Remove the squid from the curry and cover with foil to keep warm.
  5. To the curry stir in the prahok, sugar, chillie, and simmer to reduce and thicken  the sauce. Add the basil leaves for the last minute or two of cooking.
  6. Place the tentacles in boiling water in a pan over the heat. Boil until the tentacles just become opaque. The tentacles should be quite tender. An alternative option is to grill the tentacles until they just become opaque.
  7. If serving from a table serving plate place the sliced squid as a deck of cards or a fan with the red curry poured over the top.  The tentacles can be added as a plate garnish or on top of the main squid.
  8. Serve with fragrant rice