Preparation:
Clean the squid if they haven't already
Clean the squid, cut off and chop the
Cut the squid pouch into 1/2\" slices,
nd tenderest squid, you need the freshest squid possible. Frozen squid is frozen
Make sure the squid bodies gave been thoroughly gutted
ry.
If using whole squid, chop tender parts of the
Cut squid hoods along one side and
Cut
squid
into
rings or
owl.
Add thinly sliced squid into the bowl and mix
ings (or open out the squid tube and lightly score with
If using fresh squid, gently pull off the head
ow prepare the squid.
Stuff each small squid with the filling
stuff the body of each squid only about 1/3 full
Cut bodies of squid crosswise, making 1/2-inch
Spoon cooled rice mixture into squid bodies; close opening with a
Dry the squid well. Cut vertically through the
(175 degrees C). Clean squid, removing tentacles, spine and outer
Cut squid into desired serving pieces leaving
1) Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once it's cooked.
2) Marinade squid with the ingredients for 30mins except cognac. Add only 1 tsp of scallop floss & keep the other tsp for topping.
3) Steam for about 10mins or till squid turns white. Do not overcook the squid or it will turn rubbery. Add XO & serve piping hot.
Rinse and dry the squid thoroughly.
Slice each squid tube horizontally into