Title: Stuffed Squid in Red Sauce
Categories: Thai Seafood
Yield: 4 Servings

3/4	lb	Ground Pork
1/2	c	Coarsley Chopped Bamboo
		Shoots
1/4	c	Coarsley Chopped Water
		Chestnuts
1	ts	Ground Black Pepper
1	ts	Finely Chopped Garlic
1		Coriander Stem With Root,
		Finely Chopped
1/2	ts	Sugar
2	tb	Fish Sauce
12		Whole Squid, Cleaned With
		Cavities Intact
SAUCE
3	tb	Butter
1/4	c	Tomato Sauce
1/2	c	Dry Red Wine
1/4	c	Black Soy Sauce
1	tb	Sugar
1	ts	Ground Black Pepper

In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450øF. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice.

Source: Pojanee Vatanapan's Thai Cookbook

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