Filled squid (Shoe shi)
I couldn’t work out a better way to photograph this. I know this isn’t everyone’s cup of tea but I’ll try anything once and eating with the tentacles is something I first tried in Portugal and it didn’t kill me so… On I go doing it .. This is quite nice and can be done excluding the head etc.
| 2 | Small squid, head removed and kept, deboned |
| 60g | Prawns, shelled & depooed etc |
| 60g | Fish meat (we used King fish) |
| 1 | Finger ginger (finely chopped) |
| Red curry paste | |
| 4 | Garlic Cloves (finely chopped) |
| ¼ | Long red chilli (finely chopped) |
| 1 Tsp | Galangal Ginger (finely chopped) |
| 2 Tab | Dried Chillies (rehydrated) (finely chopped) |
| ¼ | Shallot (finely chopped) |
| 1 | Kaffir lime strip (finely chopped) |
| 1 Tsp | White pepper corns |
| 2 | Lemon grass stalks (finely chopped) |
| 1 Tsp | Salt |
- In a mortar put the pepper corns and pound until they are a fine consistency
- Add chillies and salt. Pound until you can’t make out the large chilli pieces (the more you chop this at the start the easier this is)
- Add the red chilli, lemon grass, garlic, shallots, galangal ginger and lime. Pound away until there are no more big pieces of chilli remaining
- Take out of the mortar and put to one side
- Put the fish meat, prawns and finger ginger into the mortar and carefully mix until the mix is sticky (no more discernible prawn is a good indicator)
- Mix the fish mix with 2 Tab of the red curry mix and mix.
- Cut a small hole in the end of the squid to allow water and air to escape as you fill the squid with the mix.
- Steam the squid for about 30 minutes and serve with a red curry (paste from above with coconut cream, fish sauce and palm sugar. Fry the paste in oil, add coconut cream and boil until oil comes to the top. Add fish sauce and palm sugar and taste. Any of the red curry recipes below will give amounts)