Wednesday, September 01, 2010

Stuffed Squid and Pan-fried Pork Dumplings
This started with some squid left from Saturday night's appetizer special, that I wanted to use. It wouldn't last into next week, so I decided to bring it home and stuff it. It is sort of a combination of Thai and Viet Namese recipes. I should also tell you there are alot of Italian-style recipes for stuffed squid. After stuffing the squid there was alot of the pork mixture left, so I just wrapped them up in won tons and froze them, of course I made a few to taste.
Pork and shrimp stuffing for squid and wontons:
1 pound ground pork
1/2 pound shrimp, peeled, deveined, and minced coarsely
2 cloves of garlic, minced
1 scallion, minced
1 teaspoon Asain chili paste
1 teaspoon fish sauce
1 tablespoon sherry or mirin
2 tablespoons minced garlic

Combine all of the ingredients and mix well
I prefer small tubes of squid to stuff, just put a couple tablespoons of filling inside the tubes-do not overstuff as the stuffing expands and the squid shrinks. Secure the opening with a tooth pik.
I chose to make a Thai curry sauce for the squid and served some rice as well.
1 can unsweetened coconut milk
2 Tablespoons minced ginger
1 clove of garlic, minced
1/4 cup minced shallot
1 teaspoon Asian chili paste
1 Tablespoon red curry paste
Briefly saute the squid in a saute pan with a small amount of oil, about 1 minute on each side.
Remove the squid and add the ginger, garlic, shallot, chili paste, and curry paste, stir cook briefly and add the coconut milk.
Bring the coconut mixture to the boil and reduce the heat to a low simmer. Add the squid to the curry sauce and simmer for about 20 minutes, turning the squid half way through.
Top with some chopped nuts and fresh basil.
My method for pan-frying dumplings:
I pan-fried the dumplings, they could have been steamed if you prefer. To pan fry you need a saute pan with a tight fitting lid. First coat the bottom of the pan with a bit of oil, when the pan is hot, place the dumpling in the pan and let the bottom brown, add 1/2 cup water and quickly secure the lid. Let the dumplings steam cook for about 2 minutes. Remove the lid and let the water evaporate. Continue to cook until the dumplings begin to sizzle and brown. Any Asain dipping sauce would be appropriate.

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