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Cumi-Cumi Isi (Stuffed Squid)

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound squid
fresh
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¾ pound red snapper fillets
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1 each garlic cloves
peeled and minced
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1 each egg whites
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½ teaspoon salt
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¼ teaspoon white pepper
white
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1 x nutmeg
dash
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2 each shallots
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2 each thai bird's eye chili peppers
fresh
*
3 each nuts
candlenut
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2 Lemon lemongrass
stem
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1 x vegetable oil
for frying
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1 cup coconut milk
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Ingredients

Amount Measure Ingredient Features
453.6 g squid
fresh
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340.2 g red snapper fillets
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1 each garlic cloves
peeled and minced
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1 each egg whites
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2.5 ml salt
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1.3 ml white pepper
white
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1 x nutmeg
dash
* Camera
2 each shallots
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2 each thai bird's eye chili peppers
fresh
*
3 each nuts
candlenut
* Camera
2 Lemon lemongrass
stem
* Camera
1 x vegetable oil
for frying
* Camera
237 ml coconut milk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 42547% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 699mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 88g
Vitamin A 4% Vitamin C 13%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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