Preparation time: 30 minutes
Total cooking time: 6-10 minutes
Recipe serves 4
Ingredients
8 very small calamari (squid)
2 tablespoons oil
4 cloves garlic, chopped
2 stems lemon garss, finely chopped
4 coriander roots, chopped
1-2 teaspoons Green curry paste
125 g pork mince
100 g chicken mince
2 tablespoons fish sauce
2 tablespoons rice flour
1 tablespoon Golden Mountain sauce
1 tablespoon water
2 teaspoons soft brown sugar
chili sauce for serving
Method
1. Pull the tentacles form the body of the calamari. Using your fingers, pull quill from pouch of the calamari. Pull the skin away form the flesh and discard it. Wash the tubes thoroughly.
2. Heat half the oil in a frying pan over medium heat. Add the garlic, lemon grass, coriander root and the curry paste to the pan; stir-fry for 2 minutes. Remove from heat; add both the minces, the fish sauce and rice flour to pan. Mix well.
3. Fill each tube with the mixture and secure the end with a tothpick. In a bowl, combine the Golden Mountain sauce, water and sugar; brush over the tubes.
4. Brush a barbecue flatplate with the remaining oil; heat until the flatplate is very hot. Add the tubes and cook, turning frequently, for 4-6 minutes or until the tube is just firm to the touch. Leave for 2 minutes before slicing, or serve whole. Serve with chilli sauce and steamed rice.
Note
Don't use pre-cleaned calamari as the tip will have been removed during cleaning and the stuffing will come out. Baby calamari is very tender and only about 6-8 cm long and 3-4 cm round. If not available, choose the smallest you can find.
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