Wednesday, April 27, 2011
Before deep-frying the stuffed squids, I closed the squid opening with small bamboo skewers and emerged the squids into boiling water for around 2 minutes to blanch and precook the squid in order to lock in moisture and flavor. I had a wok filled with canola oil and I fried those two suckers until golden brown and when the center of the tube was firm but bouncy (indicating that the filling is also cooked).
I served the squid with a creamy coconut curry sauce with steamed rice and sauteed white asparagus. Family loved it, so this is a definite repeat dish!