| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Vegetables |
Mexican |
Mexican, Seafood |
6 |
Servings |
INGREDIENTS
| 12 |
lg |
Squids |
| 1/2 |
lb |
Ground pork |
| 3 |
|
Green onions, finely sliced |
| 1 |
|
Egg, beaten |
|
|
Salt and pepper to taste |
| 1 |
|
Garlic clove, minced |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion, chopped |
| 1 |
md |
Tomato, chopped |
| 1/2 |
|
Bay leaf |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
STUFFED CALAMARI
Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside. In a large bowl combine
ground pork, green onions, beaten egg and a little salt and pepper. Stuff
squid cavities with meat mixture. This is messy and slippery, don't over
stuff the calamari as the stuffing will swell when cooking. A pastry bag
makes this easier to do. Place a pan in a steamer and steam the calamari
covered for 10-15 minutes, or until filling is cooked. Drain liquid and set
aside. Prepare sauce while steaming calamari. In a skillet over medium
heat, saute garlic in oil until lightly browned. Add onion and stir for 1
minute. Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until
tomato pieces are soft. Pour sauce on top of stuffed calamari. Serve with
rice. Note: I save the tentacles from the calamari and as a side dish stir
fry them with some shrimp and vegetables. I used the broth from steaming
the calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don't like calamari or are a bit squeamish. Regular bananas can
be used but they should be very firm and green.
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