Recipe#25108

Title: CUMI-CUMI ISI (STUFFED SQUID)

Soar

1       lb           Squid, fresh
     3/4   lb           Snapper fillets
   1                    Garlic clove
   1                    Egg white
     1/2   t            Salt
     1/4   t            Pepper, white
                        Nutmeg -- dash
   2                    Shallot
   2                    Thai chile, fresh
   3                    Candlenut
   2                    Lemon grass, stem
                        Oil -- for frying
   1       c            Coconut milk
  Fat grams    per serving:              Approx. Cook Time:  1:20
  Clean the squid.   Wash under cold running water and dry thoroughly.
  Remove the skin from the snapper (ensure no bones remain) and cut the
  meat into tiny pieces.  Crush the garlic.  Beat the egg whites
  lightly, add the snapper and garlic and season with salt, white pepper
  and nutmeg.  Stir to blend thoroughly, then stuff the mixture into the
  squid.  Chop the shallots, chiles, candlenuts, and lemon grass, then
  saute in very hot oil for three to four minutes.  Add the coconut milk
  and bring to the boil, then lower heat and add the stuffed squid.
  Allow to simmer until the squid is very tender, approximately one
  hour, then transfer to a serving dish and pour the sauce on top.