Steamed stuffed squid with sweet chile sauce
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This is a completely delicious dish.
ingredients
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serves: 4
4 small squid (with pouches no longer than 6 inches (15 cm), cleaned)
1 oz (25 g) peeled, raw small shrimp
4 oz (100 g) ground pork (about 1/2 cup)
piece 1/2-inch (1-cm) of fresh ginger (peeled and finely grated)
2 cloves garlic (crushed)
1 tablespoon light soy sauce
1 tablespoon chopped cilantro
1/4 teaspoon sugar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon salt
Freshly ground Sichuan pepper
2 green onions (chopped, plus 1 green onion, finely shredded, for garnish)
SWEET CHILE SAUCE:
2 tablespoons dark soy sauce
2 tablespoons sweet chile sauce
2 teaspoons rice wine vinegar or white wine vinegar
1 teaspoon toasted sesame oil
Servings Per Recipe: 4
Amount per Serving
Calories: 167
- Total Fat: 9.5 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Cholesterol: 116.7 mg
- Sodium: 1128 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.4 g
- Sugars: 4 g
- Protein: 13.3 g
preparation
1. Rinse out the squid pouches. Roughly chop the tentacles and fins and put them in a food processor with the shrimp and ground pork. Blend to a coarse mixture. Scrape the mixture into a bowl. Add the rest of the ingredients (except for the shredded green onion and the sauce ingredients) and mix together well.
2. Spoon the pork mixture into the squid pouches and secure the open ends with wooden toothpicks.
3. Pour about 1 inch (2.5 cm) of water into a shallow, wide-based pan and bring to a boil. Arrange the squid on a petal steamer, lower it into the pan, cover, and steam for 20 to 25 minutes, until the squid are cooked through.
4. Meanwhile, put the ingredients for the sauce into a small pan. Just before the squid are ready, warm the sauce through. Lift the squid onto a board and cut each one across into about six thin slices. Arrange them on four warmed plates, spoon some of the sauce over them, and garnish with the green onion shreds.
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