| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Thai | Thai, Seafood | 4 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
SAUCE 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 Vatanapan's Thai Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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