STUFFED SQUID

A versatile dish, the deep-fried stuffed squids here can be one of several dishes
served at mealtimes, a starter or a tasty afternoon snack.

INGREDIENTS

Pork
Prawns (shrimps)
Minced onion
Minced garlic
Salt
Chicken seasoning powder
Squids

Cooking oil
Minced shallot
Tomato sauce (ketchup)
Ground black pepper
Sugar
Egg
Plain (all-purpose) flour
Iceberg or Chinese lettuce
Chilli sauce

100 g (3½ oz)
200 g (7 oz), washed, peeled and deveined
1 tsp
1 tsp
1 tsp
2 tsp

500 g (1 lb 1½ oz), heads separated, hard
strips discarded, bodies thoroughly washed
and skinned

2 Tbsp + enough for deep-frying
1 tsp
3 Tbsp
1 tsp
1/2 tsp
1
100 g (31/2 oz)
about 20 leaves, separated and washed
as required

METHOD

▪ Cut pork and peeled prawns into smaller pieces. Then, blend them together
with onion and garlic until pasty. Transfer paste to a bowl.

▪ Season paste with ½ tsp salt and 1 tsp seasoning powder. Then, stuff into
squid bodies. Sew up open ends to secure.

▪ Heat oil in a wok. Fry shallot until fragrant. Add tomato sauce and stir well.
Remove sauce and season with remaining salt and seasoning powder, as
well as pepper and sugar.

▪ Beat egg well. Dip squids in, then coat with flour.

▪ Heat sufficient oil in a clean wok for deep-frying, then cook coated, stuffed
squids until done.

▪ Arrange lettuce and cooked squids on serving plate, then pour on prepared
sauce.

▪ Serve with chilli sauce.

To devein a prawn without
cutting it open, use a
toothpick or cocktail stick to
dig out a bit of it, then pull
gently.

Fill squid tubes with
stuffing until firm, then sew
openings together with a
needle and thread.

Coat stuffed squid tubes
well with beaten egg before
rolling in flour so that flour
will stick, making for a
crispy outer layer later.

60