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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 large squid
½ pound ground pork
⅓ pound crab meat
1 egg
5 cloves garlic
¼ cup chopped cilantro and spring onion
3 cilantro roots
10 pepper corns
1 tablespoon light soy sauce
¼ teaspoon salt
¼ teaspoon sugar
lettuce, cucumbers, and tomatoes
sriracha sauce
Clean and wash the squid. Cut off the heads and tentacles and place the bodies tail upward to drain. Pound the cilantro root, garlic, pepper corns, and salt in a motar until ground and mixed thoroughly, With the hand, mix in the crab meat and pork, then add the egg, sugar, soy sauce, cilantro and spring onion. Knead together. Fill the squid body cavities completely with this mixture. Close the ends by inserting the tentacles to give a squid-like appearance. Secure the tentacles to the bodies with slivers of bamboo or toothpicks. Place the squid side by side on a baking dish and bake at 350°F until golden. Cut the squid crossways and arrange on a plate with the lettuce and slices of tomato and cucumber. Serve with a bowl of chile sauce.