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Squid tubes filled with seaweed rice

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Ingredients for 2 servings:

  • 400 g squid(s), small (12 pieces)
  • 1 bunch of spring onions
  • 1 cup rice with seaweed, cooked (see my recipe “Seaweed Rice from the Steamer”)
  • n. B. Oil
  • e.g. fish sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Using leftover seaweed rice

Chop the spring onions and squid tentacles. Rinse the tubes, pat dry, and fill with seaweed rice. Seal with a toothpick. Heat the oil in a pan and fry the tubes. Then keep warm in the oven at 70°C. In the same pan, fry the onions and tentacles and season with fish sauce. Serve with the tubes and more seaweed rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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