LaCook - Steamed Squid Cups

4 Servings

Directions:

Cut squids into 1.5 inches long sections; discard tails. For each section, cut one end into skirt. The depth of each cut is about half the length of each section.

Cut squids into 1.5 inches long sections

Use scissor to cut one end into skirt.

Bring water to a boil in pan, scald squid until skirts curl outward.

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Prepare filling:
Remove shrimp shells, de-vein, chop finely; combine with ground pork, salt, wine, cornstarch, and egg white in bowl; mix well.

For each squid cup:
Slightly dust interior wall with cornstarch; stuff with filling; place a green pea in the center.

What you'll need:

	2	fresh squid, about 8 oz.
	7	green peas
	12	stalks baby bok choy
	1	cup chicken soup
	4	tablespoons cornstarch
	½	teaspoon salt
	Ingredients for Filling:
	4	oz. shrimp
	2	oz. ground pork
	½	egg white
	½	teaspoon salt
	1	tablespoon white wine
	1	tablespoon cornstarch

Directions: (continued)

Bring water to boil in steamer, steam squid cups for 10 minutes over high heat. Remove from heat.

Bring 3 cups of water to boil, pour in baby bok choy, bring to a boil; remove from heat, arrange around squid cups.

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Bring 1 cup chicken soup to a boil, add salt, and cornstarch, stir until smooth; pour over squid cups and vegetable evenly. Serve. Makes 4 servings.

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