1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
2 Thai chile, fresh
2 Lemon grass, stem
Oil; for frying
1 c Coconut milk
Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.