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Braised Five Squid & Fried Squid Roll
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2 big squids
50g shredded jelly fish, blanched, mixed with seasoning
Braised stock
1000ml water
30g rock sugar
4 tablespoons light soya sauce
1 star anise
5cm cinnamon stick
1/2 teaspoon Szechuan peppercorns
1 teaspoon red rice
Filling (mixed)
100g squid paste
1 water chestnut, peeled, chopped
1 teaspoon chopped coriander leaves
dash of salt, sugar, chicken stock granules and sesame oil
Seasoning
dash of salt, chicken stock granules and sesame oil thousand island dressing.
Method :
Bring braised stock to boil. Reduce heat and simmer for 30 minutes. Put in squids, bring to boil and remove from heat and soak for 45 minutes. Remove and leaves to cool. Chill in fridge for hours and then cut into slices.
Divide filling into half and wrap with 2 slices of squid. Coat with corn flour and deep-fry until golden brown. Dish up and drain.
Arrange the braised sliced squid, jelly fish and fried squid roll on a platter and serve with thousand island dressing.
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