Stuffed fried calamaris


To prepare this recipe, you'll need small calamaris and a pastry pouch to fill them in. You'll be greatly rewarded by an exquisite result !

This recipe will serve 4 to 5 persons.

500 g small calamari (squid) tubes

Fresh coriander, to garnish

Filling :

300 g pork, minced

2 coriander roots

4 garlic cloves

½ tablespoon white peppercorn

3 tablespoons spring onions, chopped

½ tablespoon sugar

1 teaspoon fish sauce

Pound coriander roots, garlic cloves and white peppercorn to achieve a smooth paste.

Combine paste with pork, onions sugar and fish sauce into a large bowl, then mix well.

Fill calamari tubes ¾ full with stuffing. Close with toothpicks.

Steam the stuffed calamaris for about 5 minutes (until half-cooked). Remove from the heat and drain carefully.

Then deep-fry calamaris in vegetable oil for about 3 minutes. Don't wait until they are golden : the flesh would become tough.

Serve with rice and vegetables such as spinach.

Tip : you can also cook calamaris in a vegetable stock where you'd have added lemongrass, kaffir lime leaves and galangal.

Pour préparer cette recette, vous aurez besoin de petits calamars et d'une poche à pâtisserie pour les remplir. Vous serez grandement récompensé de vos efforts par un résultat exquis! Cette recette servira 4 à 5 personnes.

500 g calamars Coriandre fraîche, pour décorer

Farce :

300 g de porc haché

2 racines de coriandre4 gousses d'ail

½ c. À soupe de poivre blanc

3 cuillères à soupe d'oignons frais, ciselés

½ c. à soupe de sucre

1 cuillère à café de sauce de poisson