Cheats because we didn't have 4 hours to spare so Sue accelerated the cooking time – see below.... We raided the local Polish Deli and happened across some Kielbasa Jalowcowa which is a type of Polish sausage, usually served as a cold cut. It is made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic, packed into large casings, and smoked.
We're within sight of completing our "100 Asian recipes" at last....
Ingredients:-
300g of Pork Mince
1 Onion, diced
1 Large Carrot. Finely diced
2 Stalks of Celery, sliced
4 Cloves of Garlic, minced
2 Tomatoes, chopped
2 Tbsp of Soy Sauce, plus 2 Tbsp for the marinade (Gluten free for us)
2 Tbsp of Fish Sauce
1 Tbsp of Oyster sauce
Juice of 1 Lime
Juice of 1 Lemon
1 Tbsp of Cornflour plus water
2 Eggs, beaten
Flour for the coating (Gluten free for us)
Oil to fry
Salt & Pepper to season
Method:-
(1) In a bowl season the Squid with Salt & Pepper, add the Lime & Lemon juice and Soy Sauce.
(2) Allow to marinade for at least 30 minutes.
(3) In a Wok or large frying pan add the Oil and fry the Onions & Garlic until translucent.
(4) Add the Celery and Tomatoes.
(5) Add the Pork mince and fry until browned throughout.
(6) Add the Carrots and cook for a further 10 minutes.
(7) Season with Salt & Pepper.
(8) Add the Soy Sauce, Fish Sauce and Oyster Sauce.
(9) Mix the Cornflour with a little water and add to the mince. Stirring in well.
(10) Remove from the heat and allow to cool.
(11) Remove the Squid for the marinade and stuff the body on each one with the mince mixture. Secure with tooth picks.
(12) Dip the squid in the beaten Egg and then dredge in the flour.
(13) Heat a Wok or large frying pan, add Oil and fry the squid for 3 minutes on each side.
(14) Deep fry the heats separately.
Serve with a Cucumber salad, Prawn Crackers and sliced Lemon.
