Side Pannel
Spam Stuffed Squid in Red Sauce
Spam Stuffed Squid in Red Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Thai
Ingredients List
- 3/4 lb Spam, fine dice
- (orig. pork, ground)
- 1/2 c Coarsley Chopped Bamboo
- Shoots
- 1/4 c Coarsley Chopped Water
- Chestnuts
- 1 ts Ground Black Pepper
- 1 ts Finely Chopped Garlic
- 1 Coriander Stem With Root,
- Finely Chopped
- 1/2 ts Sugar
- 2 tb Fish Sauce
- 12 Whole Squid, Cleaned With
- Cavities Intact
Directions
SAUCE
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper
In a large mixing bowl, mix the Spam, bamboo, chestnuts, pepper, garlic,
coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw
squid with the Spam 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 450øF. 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.
3 tb Butter
1/4 c Tomato Sauce
1/2 c Dry Red Wine
1/4 c Black Soy Sauce
1 tb Sugar
1 ts Ground Black Pepper
In a large mixing bowl, mix the Spam, bamboo, chestnuts, pepper, garlic,
coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw
squid with the Spam 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 450øF. 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.
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