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Thai style squid
Savory recipes
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Under 30 minutes
Medium difficulty
Autocuiseur
Prep time
20 minutes
Cooking time
8 minutes
Serves
4 people
Method
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Cook the mung bean noodles in a saucepan of boiling water for the amount of time indicated on the package. When they are soft enough, cut them into pieces.
- In a large bowl, mix all the ingredients for the stuffing.
- Fill the squid with this stuffing.
- Close the squid and hold in place with a toothpick.
- Pour 3 cm (around an inch) of water into the bottom of the pressure cooker, place the squid with the heads and tentacles in the steam basket, close the lid, and cook for 8 minutes.
- Once finished, let the steam escape and open the lid.
- Arrange the squid on a plate, remove the toothpicks, drizzle with sauce, and garnish with chopped cilantro leaves. Serve with rice and the remaining sauce.
Ingredients
- 2 large, cleaned squid
- A few sprigs of chervil
For the sauce:
- 1 clove of garlic
- The juice of a lime
- 2 tbsp Nuoc-mam sauce
- Espelette pepper
- 1 large tbsp sugar
- 1 level tsp salt
For the stuffing:
- 300 g (10.6 oz) minced pork belly
- ½ chopped onion
- 2 cloves of garlic, chopped
- 20 g (0.7 oz) mung bean noodles
- 1/3 bunch cilantro, chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ level teaspoon of salt and pepper
Utensil
Pressure cooker
Why use a pressure cooker?
It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...
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