Philippine-Style Stuffed Squid

Ingredients

• 1 old-fashioned roll
• 8 ready-to-cook squid tubes
• 200 g tuna fillet (ready-to-cook, skinless, whole)
• 1 red chili pepper
• 2 Garlic cloves
• 1 cm fresh ginger
• 1 egg
• 1 tbsp freshly chopped herbs (coriander and parsley)
• 1 tbsp light soy sauce
• a splash lime juice
• Szechuan pepper (ground)
• 2 shallots
• 2 tbsp soybean oil
• 100 ml dry white wine
• 150 ml fish stock

Instructions

1. 1.

   Soak the roll in lukewarm water. Wash and pat dry the squid tubes. Wash, pat dry, and roughly chop the tuna. Wash the chili, halve lengthwise, deseed, and finely chop. Peel and finely chop garlic and ginger; combine with tuna, chili, egg, squeezed and shredded roll, and herbs. Season with soy sauce, lime juice, and pepper; fill the squid tubes and secure with toothpicks.

2. 2.

   Finely chop the shallots and sauté in a hot pot with 2 tbsp oil until translucent. Place the tubes, briefly sear, then deglaze with wine and stock. Cook over medium heat covered for 15-20 minutes.