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DIRECTIONS:
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Clean the squid. Wash under cold running water and dry thorough.
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Remove the skin from the snapper (ensure no bones remain), cut meat into
tiny pieces.
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Crush the garlic.
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Beat the egg white lightly, add the snapper and garlic and season with
salt, white pepper and nutmeg.
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Stir to blend thoroughly, then stuff the mixture into squid.
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Chop the shallots, chiles, candlenuts and lemon grass, then sauté
in very hot oil for three to four minutes.
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Add the coconut and bring to a boil, then lower heat and add the stuffed
squid.
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Allow to simmer until the squid is very tender, approx. one hour, then
transfer to a serving dish and pour the sauce on top.
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