Bhutanese Red Rice Recipes

Stuffed Calamari

By Chef Kevin Chin, Bridges Restaurant

 

Ingredients:

  • 5 lbs. calamari tubes
  • 1 /2 lbs. (16-20 white prawns) (coarse ground)
  • 3/4 lbs. shiitake mushrooms (fine chopped)
  • lemongrass 6 stalks (fine chopped)
  • 2 oz. ginger (fine chopped)
  • 12 bulbs garlic (fine chopped)
  • 6 serrano chilis (fine chopped)
  • 10 oz. hoisin sauce
  • 6 oz. oyster sauce
  • 1 cup sherry wine
  • juice from 5 limes
  • 1 bunch cilantro (fine chopped)
  • 1/2 bunch mint (fine chopped)
  • 1/2 bunch basil (fine chopped)
  • 1 oz. peanut oil
  • Cilantro Grapefruit Glaze:
  • 4 cups water
  • 4 stalks lemongrass (fine chopped)
  • 2 bulbs shallots (fine chopped)
  • 3 oz. ginger (fine chopped)
  • juice from 3 grapefruits
  • 1 1/2 cups sugar
  • 1/2 bunch cilantro (fine chopped)

Preparation:

Stuffed Calamari:

Saute pork, prawns, mushrooms, lemongrass, ginger, shallots, garlic and chilis in peanut oil. Deglaze with sherry wine and reduce until syrupy. Add cilantro, mint, basil and lime juice. Season with hoisin and oyster sauce. Adjust with salt and pepper. Rinse and clean calamari. Fill with about 1-2 ozs. saute mix. Skewer with a toothpick to close. Grill for 2 minutes each side. Serve with 1 oz. of sauce.

Cilantro Grapefruit Glaze:

Simmer all ingredients together and reduce by one third. Strain and thicken with cornstarch to consistency of a glaze.

Further Information: