Stuffed squid with black ink noodles and ponzu dressing

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

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

Oceania
Australia
Fish course
Pescatarian
Pasta

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