These are one of the all-time great appetizers which can also be served as hors d'oeuvre. Not only are they pretty to look at, they are sumptously delicious. i have included them in my Dim Sum List and also as a special item for Steamboat.
1 lbs medium size squid - cleaned without the tentacles
1/2 lb of shelled raw shrimps - dry thoroughly
1/2 lb of ground pork
1 tsp soya sauce
1 tsp fish sauce
1/2 tsp white pepper
1/2 tsp sugar
1 tsp sesame oil
1 tbsp cornstarch/tapioca starch
1/2 tsp salt
1 tbsp water
1 stalk spring onion - chop fine
cornstarch/tapioca starch for dusting
Cut the squid into 1 inch rings and cut 1/2 inch slits to one edge of the ring.
To prepare the filling:
Chop the shrimp and ground pork until a very fine texture.
Add in soya sauce, fish sauce, pepper, sesame oil and sugar. Mix in thoroughly.
Add water to the cornstarch/tapioca starch and salt. Stir to dissolve the salt.
Add cornstarch mixture to the shrimp and pork and stir vigorously to make a paste.
Add in the spring onions.
To fill the squid:
Dust the inside of the squid ring with cornstarch/tapioca starch.
Fill the squid ring from the top which is the unslit side. Put filled squid onto a greased plate and steam on high heat until cooked.
If serving as a dish, make a sauce with the juice from steaming and thicken the juice with a cornstarch/tapioca solution and a dash of shao=xing wine.
As an appetizer or finger food - serve with sweet chilli sauce