Stuffed Calamari

MAIN_P1260617-2.jpgFor this recipe, you will need a steamer. You can get bamboo steamers from most Chinese stores or online.

Serves 2, prep time 15 minutes, cooking time 25 minutes

4 cleaned squids
250g bag of lime & coriander steamed basmati rice
1 red onion chopped
1 tbsp of grated ginger
1 cup of chopped coriander
1 red chilli chopped
1 chopped garlic clove
Salt & pepper
4 cocktails sticks

2 tbsp of vegetable oil
2 free-range eggs

Chopped coriander
Sliced red chilli
Sweet chilli sauce

In a deep pan bring to the boil one litre of water. Wash, then dry the squid and set to one side. Cook the rice as per packet instructions. Place the rice, onion, ginger, coriander, chilli, and garlic in a mixing bowl, season and mix. Fill each squid with rice, pushing down so the rice is compact, pinch the top together, push the stick through the squid to seal. Place the squid in the steamer, cover and steam for 10-15 minutes. Remove the squid from the steamer and allow to cool. With a sharp knife slice each of the squid into 2cm pieces. Chill in the fridge for 20 minutes. Beat the eggs in a shallow dish, heat some oil in a pan, dip each squid slice into the egg then add to the pan. Fry on each side for 2-3 minute,  place the squid on some paper towel to soak off the excess oil. Serve topped with coriander and chilli.

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