Cumi-Cumi Isi (Stuffed Squid)
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
fresh |
|
| ¾ | pound |
red snapper fillets
|
|
| 1 | each |
garlic cloves
peeled and minced |
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
white |
|
| 1 | x |
nutmeg
dash |
*
|
| 2 | each |
shallots
|
*
|
| 2 | each |
thai bird's eye chili peppers
fresh |
* |
| 3 | each |
nuts
candlenut |
*
|
| 2 | Lemon |
lemongrass
stem |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | cup |
coconut milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
fresh |
|
| 340.2 | g |
red snapper fillets
|
|
| 1 | each |
garlic cloves
peeled and minced |
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
white |
|
| 1 | x |
nutmeg
dash |
*
|
| 2 | each |
shallots
|
*
|
| 2 | each |
thai bird's eye chili peppers
fresh |
* |
| 3 | each |
nuts
candlenut |
*
|
| 2 | Lemon |
lemongrass
stem |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 237 | ml |
coconut milk
|
|
Directions
Clean the squid.
Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces.
Crush the garlic.
Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg.
Stir to blend thoroughly, then stuff the mixture into the squid.
Chop the shallots, chiles, candlenuts, and lemon grass, then sauté in very hot oil for three to four minutes.
Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.
