Name: Stuffed squid with black ink noodles and ponzu dressing
Cuisine: Australian
Ingredients: 1 teaspoon wasabi paste; zest of 1 kaffir lime, minced; 75 g fresh water chestnuts, blanched; 4 kaffir lime leaves, shredded; 1 teaspoon rice vinegar; 35 ml ponzu sauce; 1 teaspoon freshly ground white pepper; 2 teaspoons fish sauce; 1 teaspoon sesame oil; 2 green onions, finely sliced; 25 ml Cucumber Juice; 1 egg yolk; 25 ml strained lime juice; 75 ml vegetable oil; 1 teaspoon minced Pickled Ginger; 25 ml fish sauce; 50 g or 2 egg whites; 3 teaspoons drained Pickled Ginger; 2 litres Fish Stock; 350 g green prawn meat, deveined; 1 cucumber; 6 squid (each body 10 cm long); ¼ daikon radish; vegetable oil; 1 quantity Black Ink Noodles; 100 ml olive oil; 20 ml strained lime juice

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

Stuffing squid is a time-consuming task, not the sort of thing you want to do at the last minute. However, the results are well worth the effort: the squid’s body acts as a ‘sausage’ casing for the prawn stuffing and the very gentle poaching leaves the squid beautifully tender and flavoursome.

Ingredients

1 quantity Black Ink Noodles
vegetable oil
6 squid (each body 10 cm long)
1

Method

Make and cook noodles as instructed, then refresh under cold running water to stop cooking. Drain, then toss with a little oil and set aside.
Clean each squid by removing tentacles and discarding internal sac. Set tentacles aside for garnish. Discard transparent pen from body. Cut wings away from body and reserve for stuffing. Wash bodies and tentacles thorough

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Ingredients

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