Philippine Style Stuffed Squid

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Philippine Style Stuffed Squid
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
1
day-old White roll
8
Squid tubes (ready to cook)
200 grams
Tuna loin (ready to cook, skinless)
1
2
1 centimeter
1
1 tablespoon
freshly chopped Fresh herbs (cilantro and parsley)
1 tablespoon
light Soy sauce
1 splash
freshly ground Szechuan pepper
2
2 tablespoons
100 milliliters
150 milliliters

Preparation steps

1.

Soak the bread in lukewarm water. Rinse the squid tubes and pat dry. Rinse the tuna, pat dry, and chop coarsely. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop. Peel the garlic and ginger, and finely chop along with the tuna, and chile. Mix with the egg, the squeezed out bread and herbs. Season with soy sauce, lime juice, and pepper and stuff into the squid tubes. Secure the ends with toothpicks.

2.

Peel the shallots, chop finely and cook until translucent in a hot pan with 2 tablespoons of oil. Place the squid in the pan, cook briefly and deglaze with the wine and stock. Simmer over medium heat with the lid closed for 15-20 minutes. Serve immediately on warmed plates.