A's birthday celebration continued on the next day (the potluck dinner was on Friday, but the actual birthday fell on the Saturday). It was a mini feast with just us & A's mom. She cooked an awesome noodle dish and I managed to cook a few dishes and baked another cake. Lunch consisted of corn & crab meat soup, seafood noodle, braised spring vegetables and tofu, crumbed stuffed squid (A's favourite), and mini baked cheesecake decorated with fresh fruits. (I really was pushing myself for time this time around!!). Talking about over-eating... :P
Crumbed stuffed squid - serves 4
Ingredients
500 g medium sized squid tubes w/ tentacles intact (about 15 pcs)
3 cloves garlic
1/3 brown onion
1-2 stalks spring onion, chop finely
5 pcs large raw prawn
1 tbsp cooking wine
1 tbsp soy sauce
1/2 tsp sugar
1/2 tsp white pepper
1 heaped tsp corn flour
1 large egg (for crumbing)
1 1/3 cup breadcrumbs
oil for frying
Method
- Wash & take out the insides & tentacles. Soak the squid tubes with cooking wine for at least 15 mins in the fridge. Meanwhile, pre-heat a steamer.
- Wash & peel prawn, process with squid's insides & tentacles along with garlic &onion in a food processor.
- Mix the processed prawn+squid with spring onion, soy sauce, sugar, salt, pepper & corn flour.
- Take out the squid tubes from the fridge & drain completely. Fill with the stuffing.
- Place stuffed squid into the pre-heated steamer for 5 minutes.
- Whisk the egg & dip each squid into it before rolling them onto the bread crumbs.
- Heat frying pan with enough oil to cover the squid. Deep fry for a minute or until golden brown.
