Prawn and Chicken Stuffed Calamari - Thai Style

Ingredients

• 1 calamari, tube cleaned make sure the tube isn't too thick and aim for one that has consistent thickness (note I recently used 6 baby calamari instead of 1 big tube and that worked really well)
• 1/2 cup minced prawns
• 1/2 cup minced chicken
• 1 garlic clove, finely chopped
• 1 teaspoon fish sauce (optional)
• frypowder (available from Asian groceries)
• 1/4 cup oil, enough to shallow fry
• 1/2 red capsicum, finely diced
• 1 garlic clove, finely chopped
• 2 tablespoons fish sauce
• 2 tablespoons vinegar
• 6 tablespoons sugar
• 2 fresh chili peppers, finely sliced to taste
• 1/4 cup coriander leaves (to garnish)

Directions

1. 1

   Calamari:.

2. 2

   Mix the prawn chicken and garlic together. Stuff the calamari with the mixture until full, but taking care not to ‘over-stuff’ as the calamari will expand when cooked. Secure the open end of the calamari with toothpick/s.

3. 3

   In a steamer, steam the calamari for about 25- 30 minutes ( note: if using the baby calamari tubes, 10 minutes is sufficient). Use this opportunity to make sauce.

4. 4

   When the steaming is completed, roll the calamari tube in a shallow dish containing the fry powder. Once coated, remove the calamari tube and add water to the fry powder to make a paste as per the packets instructions. (note – it works best if thickish – if too runny, the paste will not adhere to the tube well).

5. 5

   Heat oil is a wok so that it is just starting to smoke. Add calamari tube and fry quickly on all sides – the coating should be a light, crisp batter.

6. 6

   Remove calamari from oil, and cut into slices/discs. Place the discs on a plate, pour/drizzle sauce over the top and sprinkle coriander leaves over the dish.

7. 7

   Sauce: *(this is also a good dipping sauce for rice paper rolls, wontons etc).

8. 8

   Add oil to small saucepan (note: I use spray oil) and sauté capsicum, garlic and chilli until the capsicum is soft.

9. 9

   Add the fish sauce, vinegar and sugar to the saucepan. Cook until sauce starts to thicken, being careful not to burn.