STUFFED SQUID IN RED SAUCE

      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
 
 MMMMM---------------------------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 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
[ add our full cookbook to your website ] [ Search The Cookbook ]