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Name: Crispy Baby Squid Stuffed with Prawns And Coriander
Prep time: 45 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Scallions; very finely; 1 ts Fish sauce; 2 Cloves garlic; finely sliced; 6 Lime leaves; finely shredded; 1 ts Dark soy sauce; 2 Stems lemon grass; finely; 1 tb Fish sauce; 1 Lime; juice of; 2 tb Coriander leaf; chopped; 150 g Raw prawn flesh; 3 tb Vegetable oil; 1 tb Sugar; 10 Baby squid

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INGREDIENTS

2 Scallions; very finely
1 ts Fish sauce
2 Cloves garlic; finely sliced
6 Lime leaves; finely shredded
1 ts Dark soy sauce
2 Stems lemon grass; finely
1 tb Fish sauce
1 Lime; juice of
2 tb Coriander leaf; chopped
150 g Raw prawn flesh
3 tb Vegetable oil
1 tb Sugar
10 Baby squid

Servings

INSTRUCTIONS

Prepare the squid and rinse sacs. Blend tentacles and prawn meat with the sauces and pulse the other ingredients through to a mince consistency. Heat a wok of water with 25cm steamer. Stuff the squid sacs with the mixture, securing with a tooth pick and steam for 8 minutes. Be sure not to overfill as the squid will shrink when it is cooked. About half full is fine. Remove from the heat and heat the oil in another wok. Fry the squid on a very high heat for about 30 seconds on either side until browned. Remove to a warm serving plate and garnish with coriander. Drain all but 1tsp of oil from the wok and fry the garlic until golden. Add the rest of the ingredients, heat through and pour over the squid. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Crispy Baby Squid Stuffed with Prawns And Coriander

2  Scallions; very finely 
1 ts Fish sauce 
2  Cloves garlic; finely sliced 
6  Lime leaves; finely shredded 
1 ts Dark soy sauce 
2  Stems lemon grass; finely 
1 tb Fish sauce 
1  Lime; juice of 
2 tb Coriander leaf; chopped 
150 g Raw prawn flesh 
3 tb Vegetable oil 
1 tb Sugar 
10  Baby squid

Prepare the squid and rinse sacs. Blend tentacles and prawn meat with  the sauces and pulse the other ingredients through to a mince  consistency. Heat a wok of water with 25cm steamer.    Stuff the squid sacs with the mixture, securing with a tooth pick and  steam for 8 minutes. Be sure not to overfill as the squid will shrink  when it is cooked. About half full is fine.    Remove from the heat and heat the oil in another wok. Fry the squid  on a very high heat for about 30 seconds on either side until  browned. Remove to a warm serving plate and garnish with coriander.    Drain all but 1tsp of oil from the wok and fry the garlic until  golden. Add the rest of the ingredients, heat through and pour over  the squid. Serve immediately.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 1 servings

Calories: 396
Calories from Fat: 245 (62%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 2020.4mg		70 %
Potassium 76.2mg		2 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 0g	0 %
	Sugars, other 38.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 396

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