Ingredients
- 8 very small squid tubes
- 2 tablespoons oil
- 4 garlic cloves, chopped
- 2 lemongrass stems, finely chopped
- 4 coriander (cilantro) roots, chopped
- 1-2 teaspoons Thai green curry paste
- 125 g (4 1/2 oz) minced (ground) pork
- 100 g (3 1/2 oz) minced (ground) chicken
- 2 tablespoons fish sauce
- 2 tablespoons rice flour
- 1 tablespoon soy sauce
- 2 teaspoons soft brown sugar
- chilli sauce, to serve
Method
1. Pull the tentacles from the body of the squid and discard. Pull the quill from the pouch of the squid and discard. Pull the skin away from the flesh and discard it. Wash the tubes thoroughly.
2. Heat half the oil in a frying pan over medium heat. Add the garlic, lemongrass, coriander root and curry paste and stir-fry for 2 minutes. Remove from the heat; add the minced pork and chicken, the fish sauce and rice flour and mix well.
3. Fill each tube with the mixture and secure the end with a toothpick. Mix together the soy sauce, sugar and 1 tablespoon water and brush over the tubes.
4. Brush a barbecue grill plate or flat plate with the remaining oil and then heat to very hot. Add the tubes and cook, turning frequently, for 4-6 minutes, or until just firm to the touch. Leave for 2 minutes before slicing, or serve whole. Serve with chilli sauce.
