Ingredients

8 very small calamari (squid)
2 tb sp oil
4 cloves garlic, chopped
2 stems lemon grass, finely chopped
4 coriander roots, chopped
1-2 tsp Green Curry past
125g pork mince
2 tb sp fish sauce
2 tb sp rice flour
1 tsp Golden Mountain sauce
1 tb sp water
2 tsp soft brown sugar
chili sauce, for serving

Method

Pull the tentacles from the body of the calamari. Using your fingers, pull quill from pouch of the calamari. Pull the skin away from the flesh and discard. Wash the tubes thoroughly.

Heat half the oil in a frying pan over medium heat. Add the garlic, lemon grass, coriander roots and curry past to the pan , stir fry for 2 minutes. Remove from heat, add the mince, fish sauce and rice flour to the pan . Mix well.

Fill each tube with the mixture and secure the end with a tooth pick. In a bowl,
combine the Golden Mountain sauce, water and sugar, brush over the tubes.

Brush a Bar-Bar-Q flat plate with the remaining oil, heat until the flat plate is very
hot. Add the tubes and cook, turning frequently, for 4-6 minutes or until the tubes
are just firm to the touch. Leave for 2 minutes before slicing or serve whole.

Serve with chili sauce and steamed rice.


(Serves : 4)