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What You Need:
(To Serve: 8)
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16 small fresh whole squid
1 tablespoon finely chopped fresh coriander stems
1 teaspoon finely chopped garlic
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound lean ground pork
1 teaspoon fish's gravy (see Glossary)
3 quarts chicken stock, fresh or canned
3 medium-sized scallions, including the green tops, washed, trimmed and cut into 2-inch lengths
Fresh coriander leaves (optional)
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Translate this recipe:
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| How To Cook: |
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1. Clean the squid in the following way: Grasp the tail and head sections of the squid firmly in your hands and pull the fin and outer part of the tail away from the head and tentacles. Then carefully lift the silvery-gray ink sac (if there is one) from the inner section of the tail and discard it.
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2. With a sharp knife, cut the tentacles free, just beyond the eyes of the squid. Discard the innards and eye section. Using your fingers, pop out the small round cartilage from the core of the tentacle base. Pull the transparent, icicle-shaped pen or tail skeleton from the inside of the tail cone and discard it.
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3. Under cold running water, peel the red, lacy outer membrane away from the fins and the cone with your fingers, and remove as much of the membrane as possible from the tentacles. Gently invert the cone and then wash it thoroughly.
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4. In a deep bowl, vigorously mash the coriander stems, garlic, salt and black pepper to a smooth paste with the back of a spoon. Add the pork and fish's gravy, and beat until the stuffing mixture is smooth and fluffy.
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5. Fill each tail cone with about 2 tablespoons of the stuffing, packing it loosely to within about 1 inch of the opening. Insert the tentacle section and pin the open edges of the cone together securely with a toothpick. Pat and shape the remaining pork stuffing into balls about 1 inch in diameter.
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6. In a heavy 5- to 6-quart casserole, bring the stock to a boil over high heat. Drop in the squid and the pork balls and return the stock to the boil, meanwhile skimming off any foam or scum that rises to the surface.
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7. Reduce the heat to low and simmer uncovered for 10 minutes, or until the pork balls show no trace of pink when pierced with the point of a small knife. Remove the pan from the heat, stir in the scallions, and let the soup rest for 5 minutes before serving.
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8. To serve, place 2 squid and a few pork balls in each of 8 individual soup plates, and pour the soup over them. Garnish the soup, if you like, with whole coriander leaves and serve at once.
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