Saturday 19 April 2014

Grilled Stuff Squid by Diana Gale

Grilled Stuffed Squid (Makes 4)

4 medium squids, cleaned and skin removed
200g minced pork
5 water chestnuts, peeled and chopped finely
5 prawns, shells removed and chopped finely
1 sprig spring onion, chopped
1 teaspoon light soy sauce
1/8 teaspoon ground white pepper
1 teaspoon corn starch

1. Combine minced meat, prawns, water chestnut and spring onion. Add light soy, pepper and corn starch. Mix well.
2. Carefully, stuff the mixture into the squid, taking care not to overfill. Secure the openings with toothpicks.
3. If using the barbeque to grill the squids, coat the squids with some olive oil before grilling. Make sure to roll the squids regularly to ensure even cooking. Otherwise, you can also do the same on a skillet. If you have quite a lot of stuffing in the squid, you may want to finish the cooking process in the oven to be sure that the stuffing had been cooked through.
4. Serve immediately.

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