Thai Style Stuffed Squid
At times, watching certain cookery channels inspires me to try certain dishes. Stuffed Squid was one such dish. I have been thinking of preparing this for a while. Usually while buying squid, I get it cut. But this time, I specifically asked them to not to chop it up. I had already zeroed in on a recipe from Franglais Kitchen, as the ingredients were already in stock. I tweaked the recipe a bit to suit my palate. This was served with Thai Fried Rice. What a wonderful combination !!!
Thai Style Stuffed Squid
Ingredients
- 12 Squid Cleaned
For the Filling
- 1 Capsicum Chopped
- 1 Lemongrass Finely chopped stalk
- 1/2 teaspoon Galangal / Ginger Minced
- 1/2 teaspoon Garlic cloves paste
- 1 - 2 Green chilli Finely chopped
- 1 Spring onion Finely chopped
- 1/4 cup Coriander leaves Chopped
- 1/4 cup Mint leaves Chopped
- 200 gms prawns Chicken Chopped or Mince
For the Gravy
- 200 ml Coconut milk
- 1/4 cup Coriander leaves Chopped
- 1/4 cup Mint leaves Chopped
Instructions
- Heat oil in a pan.
- Tip in the capsicum, galangal, lemon grass, chilli, garlic, spring onion, coriander leaves and mint leaves.
- Saute for a few seconds.
- Tip in the prawns/chicken.
- Saute till they are cooked.
- Switch off heat and allow to cool.
- Take the cleaned squid sacs.
- Stuff the mixture into the squid, loosely. Do NOT overstuff or else it will burst while being cooked.
- Secure the ends of the squid using a toothpick.
- Heat oil in a pan.
- Place the squid and cook on medium heat, till brown on both sides.
- Transfer to a plate.
- Heat oil in another pan.
- Put the green curry paste and saute till oil separates.
- Add the coconut milk.
- When it starts to boil, add the chopped coriander and mint leaves and mix well.
- Switch off heat.
- Pour this over the squid and serve hot with Thai Fried Rice or any other accompaniment of your choice.