In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450F. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice. Source: Pojanee Vatanapans Thai Cookbook
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 179 (36%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2g|
|Cholesterol 53.5mg||16 %|
|Sodium 2129.2mg||73 %|
|Potassium 1077.4mg||28 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 51.8g|
|Protein 13.2g||19 %|
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Calories per serving: 491
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