Stuffed Squid With Vinegar/Soy Dip Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Small squid
2 tablespoons	30ml	Vegetable oil
4 oz	113g	Lean ground beef
1 cup	146g / 5.1oz	Chopped cabbage
1 cup	160g / 5.6oz	Chopped fresh bean sprouts
3 tablespoons	45ml	Finely chopped green onions
1 teaspoon	5ml	Crushed garlic
3		Dried Chinese mushrooms - soaked
1 1/4 tablespoons	18ml	Light soy sauce
2 teaspoons	10ml	Sesame oil
		Salt and white pepper
		Vinegar/soy Dip
3/4 cup	177ml	Light soy sauce
1/4 cup	59ml	White vinegar
1/4 cup	27g / 1oz	White sesame seeds - toasted
		Ground
2 teaspoons	10ml	Finely chopped green onions

Recipe Instructions

Clean the squid under running water. Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head. Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very finely chop the tentacles and saute in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic.

Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely. Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper.

Fill the squid with the prepared stuffing, securing the opening with wooden picks. Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes. Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.

Alternatively, the squid can be steamed for 10 minutes, then deep-fried until crisp and golden on the surface in a mixture of 4 parts vegetable oil to 1 part sesame oil.

Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions.

Source:
Cooking Light, May 1995, page 76

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.