My Kitchen Rules

Happy Hump Day Peeps,

I have a recipe share for you all today. Once a month (well whenever we can co-ordinate it) we have a themed dinner party with our awesome neighbours, everybody cooks a dish that fits the theme and we share the dishes between us - it usually works out to be a 3 course meal.
The last theme we decided on was

As much as I hate watching people eat I do love the show for it's recipes and techniques. Normally I wouldn't have blogged this recipe but it is not available on the MKR website anymore and I just had to share because it is really flavoursome and filling. It is called " Squid Hood Stuffed with pork with Asian Greens and Sweet Chilli Sauce"

Ingredients

4 Squid Hoods, cleaned

1 Egg, Lightly Beaten

3/4 cp Breadcrumbs

Peanut Oil, For Deep Frying

Pork And Prawn Filling

150g Pork Mince

150g Prawns, Peeled and Chopped

2 Cloves Garlic, crushed

1 Red Chilli

1 Spring Onion

1 tbs Coriander

3 tsp Fish Sauce

1/2 tsp Sesame Oil

1/2 tsp Castor Sugar

1/4 tsp Pepper and 1/4 tsp Salt

Green Chilli Sauce

6 Green Chillis, Deseeded

3 Garlic cloves

1/2 cp Rice Wine Vinegar

1/2 cp Caster Sugar

Asian Vegetables

1 tbs Peanut Oil

1/2 tsp Dried Red Chilli

1 Garlic Clove, crushed

150g Snow Peas, shredded

150g Mushrooms, thinly sliced

2 Shallots

2 Baby Bok Choy

2 tbs Soy Sauce

Method

1. To make pork and prawn filling, using your hands, combine all ingredients in a large bowl

2. Stuff squid with filling (Do Not Overfill). Secure ends closed with a toothpick. Refrigerate until required

3. To make chilli sauce, blend chillies and garlic until chopped. Add 60ml vinegar and blend until finely chopped. Transfer mixture to a medium saucepan, with remaining ingredients and bring to boil. Simmer for about 15-20 min or until thickened. Cool

4. Meanwhile, steam stuffed squid for 5 min. Cool

5. Place flour, egg and breadcrumbs on separate plates. One at a time, dust squid hoods with flour, dip in egg, roll in breadcrumbs

6. Deep fry for about 2 min or until golden. Drain on absorbent paper

7. To cook vegetables, heat oil in a wok. Stir fry chilli and garlic for 20 sec. Add vegetables. Stir-fry for 2 min or until tender. Stir in soy sauce

8. Serve sliced squid with vegetables and sauce

I hope you get a chance to give this a go - it's a challenge but it's definitely worth it. Let me know if you give it a go and don't forget to leave a comment if you drop by

Have a great day

BBx