Stuffed squid with chilli dressing

Eat right - Part 2.

Ingredients (serves 6):
5 cloves garlic
1 piece thumb-size ginger, chopped
1 tsp salt
5 tbsp olive oil
2 tsp light brown sugar
350g prawns, shelled, de-veined and diced
1 bunch coriander, chopped
1 tsp grated lemon zest
1 tbsp light soya sauce

6 squid, cleaned and heads removed
3 tbsp white wine
2 tbsp olive oil
1/4 tsp salt
1/2 tsp ground black pepper

For the dressing:
3 cloves garlic, peeled
2 tbsp coriander, chopped
1 tbsp ginger, chopped
1 red chilli, chopped
1 tbsp light brown sugar
1/2 cup lime juice
2 tbsp fish sauce

Method:
1. To make the stuffing, pound the garlic, ginger and salt until roughly crushed.
2. Heat 2 tbsp olive oil in a frying pan. Add the pounded garlic mix and fry over high heat for 5 minutes. Reduce heat, add the sugar and stir for another 5 minutes.
3. Remove from heat to cool. Then add 3 tbsp olive oil, prawns, coriander, lemon zest and soya sauce, and mix well.
4. Pre-heat oven to 200 deg C. Stuff the squid evenly with the filling using a teaspoon. Secure the open ends with toothpicks.
5. Arrange the squid in a roasting tin, then pour the white wine and olive oil over. Sprinkle with salt and pepper.
6. Cover the tin with foil and bake for 8 minutes. Remove the foil and bake for another 8 minutes.
7. To make the dressing, pound the garlic, coriander, ginger, chilli and brown sugar until roughly crushed, but not to a paste. Add the lime juice and fish sauce and mix well.
8. Remove the squid from the oven and discard the toothpicks. Slice and drizzle with the dressing before serving.

Tips:
Do not pack the squid too tightly with filling as it expands during cooking.

Recipe source: Simply Her magazine (Jan 2009)