| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish | 1 | Servings | |
INGREDIENTS
| 12 | Squid | |
| 250 | g | 8 oz finely minced fat |
| pork | ||
| 2 | Cloves garlic, mashed | |
| 3 | Spring onions | |
| 4 | Dried black mushrooms, soak | |
| for 30 mins | ||
| 2 | T | Fish sauce |
| 1 | pn | Sugar |
| 1 | pn | Salt |
| 1 | pn | Pepper |
| 1 | Carrot, sliced | |
| 30 | g | 1 oz canned sliced bamboo |
| shoots drained | ||
| 1 | T | Sugar caramel |
| 2 | c | Chicken stock |
INSTRUCTIONS
Clean the squid and cut off the heads, reserve half of the tentacles and chop these finely. Rinse the squid very well and drain. Mix pork with the chopped tentacles and garlic. Very finely chop one spring onion and 2 mushrooms with stems removed, add to the stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and pepper. Stuff into the squid securing the openings with toothpicks. Place in a casserole or clay pot with the sliced carrot and bamboo shoots, the remaining spring onions cut into 5 cm (2 in.) lengths, the remaining mushrooms quartered and their soaking liquid and add the sugar caramel, chicken stock and remaining fish sauce. Place in a hot oven for 20 mins then serve in the pot with rice. Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@netvision.net.il> on Sep 23, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 57
Total Fat: 6.2g
Cholesterol: 14.4mg
Sodium: 1025.9mg
Potassium: 905.7mg
Carbohydrates: 55.3g
Fiber: 4g
Sugar: 38.8g
Protein: 14.5g