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PrintPRAWN-STUFFED SQUID
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cover mushrooms in boiling water; stand 20 minutes; drain, remove and discard stems.
- Mince or very finely chop prawns, combine with chopped mushroom caps, red pepper, shallots, sesame oil, soy sauce, garlic, water chestnuts and rice. Spoon mixture into squid hoods.
- Sew tops of squid together. Place in single layer in bamboo steamer over wok or pan of boiling water.
- Cover, cook 15 minutes or until tender. Cut sewn ends off; discard. Slice squid, serve with combined hoisin and extra soy sauce.
INGREDIENTS
- 4 small squid hoods, Remove any membrane from outside of squid.
- 6 dried mushrooms
- ½ small red pepper, finely chopped
- 350 grams, green prawns, shelled
- 2 green shallots, chopped
- ½ teaspoon Sesame oil
- 1 clove garlic, crushed
- 150 grams water chestnuts, chopped
- 150 grams cooked rice
- 50 ml hoisin sauce
- 2 tablespoons light soy sauce
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