Flower Squid

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.

Ingredients:

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

Method:

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

Serves